Oriental pepper soup

Oriental pepper soup

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 518 kcal
, Fat: 18 g
, Carbohydrate: 63 g
, Protein: 12 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1tbsp olive oil
1 onion, julienned
4pieces red peppers (approx 500 g), cut into slices
1dl white wine
6dl vegetable bouillon
2tbsp Dukkah (spice mix)
salt and pepper to taste

To serve

2tbsp crème fraîche
200g bread (e. g. pagnol bread with olives), cut into slices
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How it's done


Heat the oil in a pan. Sauté the onion and pepper. Pour in the wine and stock, add the dukkah and bring to the boil. Reduce the heat, cover and simmer gently for approx. 20 mins. Blend the soup, season.

To serve

Top the soup with the crème fraîche, serve with the bread.

Good to know
Tip: Fresh parsley, chopped

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