Baked Bell Pepper Puree Vegetable Soup

Very quick-to-prepare soup with baked pepper with a bright rich taste, it is liked not only by adults, children eat with great pleasure, but it is also great for a lean or vegetarian table.

Ingredients

• 2 medium potato tubers
• 1-2 carrots
• 1 onion
• 2 sweet peppers
• 5-6 sprigs of greenery
• 1-2 tbsp vegetable oil
• salt, black pepper to taste

Directions

1. Preheat the oven to 190 C. Wash the bell pepper, wipe dry, lightly grease with vegetable oil. Bake in an ovenproof dish or on a foil-lined baking sheet for 25 minutes. Turn the peppers after 15 minutes and continue baking for the remaining time. Cover the finished peppers tightly with foil or put in a bag, tie and leave for 10-15 minutes. Then remove the skin, remove the seeds and chop small.
2. In a saucepan, bring 3 cups of water to a boil, add salt. Cut the potatoes and carrots into small pieces, add to boiling water and cook until tender.
3. While the vegetables are boiling, chop the onion finely and fry until soft over medium heat in a little vegetable oil.
4. Add the chopped peppers and sautéed onions to the vegetable stock and purée with the hand blender until smooth. Return the pan to the heat, bring to a boil, stirring constantly to combine the flavors. Add finely chopped herbs and remove from heat. The thickness of the soup can be adjusted by adding a little boiling water.