Bell pepper zucchini soup

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Delicious healthy soup full of Dutch vegetables such as tomatoes, bell pepper and zucchini


2 peppers
4 tomatoes
1 zucchini
500 ml vegetable stock
1 onion
1 teaspoon paprika powder
½ teaspoon rosemary
Pepper and salt
125 ml (light) crème frache
Fresh parsley for garnish
1 tbsp olive oil
Blender or immersion blender


Remove the stem and seeds from the peppers and cut into pieces. Also cut the zucchini into pieces and the tomato into quarters or eighths. Heat the olive oil in a pan. Chop the onion and fry it in the olive oil until translucent. Add the bell pepper to the onion and fry for 3 minutes.
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Then add the zucchini and 2 minutes later the tomato. Sprinkle the vegetables with paprika and rosemary. Add the stock and let the vegetables simmer for 15 minutes. Then finely blend the soup with a stick blender. Add a pinch of salt and pepper if desired. Ladle the soup into bowls and serve with a spoonful of crème frache and some chopped parsley.

Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

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