Preparation – step by step recipe
- Dice all the vegetables
- Place your stainless steel pot or inox saucepan on the stove and add the butter or rapeseed oil
- Sauté the shallots and garlic until translucent
- Add the peppers and carrots, cover, and cook gently for 5 minutes
- Pour in the water and add the stock cubes
- Simmer gently for 25 minutes
- Blend until smooth
- Add the cream and stir well
- Optional: garnish with a sprig of fresh parsley
And there you have it – a colourful, velvety soup packed with vegetables. Serve with a slice of bread or as a cosy pick-me-up on a rainy day.
