400 gr potatoes, peeled and diced
1 jar roasted red pepper a 465 gr
1 tsp ground cumin
1 tsp paprika
800 ml vegetable stock
A few sprigs of fresh coriander
1 fresh green lombok pepper (or from a jar, but you can use 2 or 3)
1 tbsp lemon juice
150 ml crème frache
1 tbsp olive oil
Cut the onion and green pepper into small pieces and fry them in a little olive oil. Drain the peppers and cut them into pieces. Add the paprika, cumin, some fresh coriander and paprika and fry for a minute or two. Add the stock and bring to a boil. Add the potatoes and cook for 15 minutes. Scoop about 1/3 of the bell pepper and potato cubes out of the pan with a slotted spoon and set aside. Puree the rest of the soup with a stick blender. Stir the lemon juice and crème frache into the soup. Taste to see if you need a little more salt or pepper. Add the pieces of bell pepper and potato back to the soup and heat through for another minute. Serve the soup with some fresh coriander and, if desired, some bread.
Note: not every pepper is the same, keep that in mind if you want the soup a bit milder or more spicy.
Source: Leukerecepten by leukerecepten-nl.
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