Preparation of Paprika soup
Preparations
- 500 g Bell pepper
- 2 Onions
Wash 500 g Bell pepper, remove the stalks and seeds and roughly dice.
Roughly dice 2 Onions.
Sauté
- 3 tbsp Oil
Heat 3 tbsp Oil in a saucepan.
Sauté the peppers and onions for a few minutes until translucent.
Cooking
- 750 ml Water
- 150 ml Whipping cream
- 2 tbsp Flour
- Salt
Dust the bell pepper soup with 2 tbsp Flour, fry the flour briefly and pour in 750 ml Water.
Cover and simmer for 15 minutes.
Season with Salt.
Puree finely with a hand blender.
Refine the bell pepper soup with 150 ml Whipping cream.
Serve
- Parsley
Sprinkle with fresh chopped Parsley before serving.
Created and tested by Martin Schlagnitweit – seasonal cook, web developer and vegetable grower.
Paprika soup photos
Sauté the peppers and onion and dust with flour
Deglaze the bell pepper soup with water and cook
Puree the bell pepper soup
The finished bell bell pepper soup
Nutrition per serving
Reference amount: 1 serving
Composition
Carbohydrates 31%
Protein 9.5%
Fat 59%
Fiber 4.7%
- Carbohydrates
- 13 g
- Protein
- 4 g
- Fat
- 25 g
- Fiber
- 2 g
Energy
288 kcal
1,205 kJ
Questions about Paprika soup
- How many kcal does Paprika soup have?
-
One serving of Paprika soup provides 288 kcal.
- How many carbs does Paprika soup contain?
-
One serving of Paprika soup contains 13 g of carbs.
- How much protein does Paprika soup contain?
-
One serving of Paprika soup contains 4 g of protein.
- How much fat does Paprika soup contain?
-
One serving of Paprika soup contains 25 g of fat.
- How much fiber does Paprika soup contain?
-
One serving of Paprika soup contains 2 g of fiber.
Saisonwert im Jahresverlauf
Paprika soup for …
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