Roasted Red Peppers and Potato Soup
Roasted Red Peppers and Potato Soup adds variety to every table. It’s not only a delicious tradition, but also offers many health benefits, add it to your Menu for a healthier Ramadan. Check recipe here.

Ingredients
Roasted Red Peppers and Potato Soup
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+
E£0.0
Method:
Red peppers
/g
100.0 g
0%
Olive oil
/ml
100.0 ml
0%
Water
/l
3.0 l
0%
Knorr Chicken Stock Powder (6x1.1Kg)
/g
60.0 g
0%

Onion, chopped
/g
100.0 g
0%
Knorr Mashed Potato (1x2Kg)
/g
100.0 g
0%

Parmesan cheese
/g
40.0 g
0%
Black pepper
/g
2.0 g
0%
Sour cream
/g
100.0 g
0%
Parsley fresh, chopped
/g
50.0 g
0%
/
Method:
-
Red peppers 100.0 g
-
Olive oil 100.0 ml
-
Water 3.0 l
-
Onion, chopped 100.0 g
-
Parmesan cheese 40.0 g
-
Black pepper 2.0 g
-
Sour cream 100.0 g
-
Parsley fresh, chopped 50.0 g
Preparation
-
Method:
- Preheat the oven to 180ºC.
- In a large baking tray arrange the red peppers and drizzle with olive oil.
- Sprinkle with salt and bake for 20 minutes in the oven, until the skin looks wrinkled with dark spots.
- Pull the tray from the oven and put the peppers in a stainless-steel bowl and cover tightly with plastic wrap for five minutes.
- In a large cooking pot heat 30ml of olive oil.
- Add beef pieces and cook for a few minutes until the color turns to brown. Remove the beef and set it aside.
- Remove the seeds from the peppers and peel the skin, chop finely with the knife.
- In a cooking pot, bring the water to a boil, add the Knorr Chicken Stock Powder.
- Add the onion and keep it simmering for 5 minutes.
- Then add Knorr Mashed Potato and cook it for 3 minutes, stir as needed to avoid lumps forming.
- Add the parmesan cheese and adjust seasoning for a dish full of flavors.
- Garnish with the chopped peppers before serving.