Pepper soup with croutons
Pepper is a vegetable available for sale throughout the year.
The best ones are those from the season, especially if they ripen in the sun.
During winter time, the variety of vegetables is a little smaller but you can still get some things in stores.
Let’s be honest though, they do not taste the same as those bought during the summer.
Fortunately, for this soup you will not need a huge amount of pepper.
Three pieces will be enough to give the dish a taste and you can intensify the flavour by using some paprika powder.
Sometimes there is no need to use too many flavours to come up with a tasty dish.
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Ingredients for pepper soup.
- 3 medium peppers (mix peppers)
- 1.5 l of water
- 1 celery stick
- 1 tablespoon of sweet paprika powder
- 1 tablespoon of salt
- a pinch of pepper
- 1/2 teaspoon of ground cumin
- 1 tablespoon of oil
- optional: cream for serving
Croutons:
- 1 egg
- 3 slices of toast bread
- 2 teaspoon of sesame seeds
- 50 ml of milk
How to make pepper soup with croutons.
To prepare this soup, it is best to use a mix of peppers. Cut each of the peppers in half and pull out the seeds. Place them in a baking tray with the skin up, sprinkle with olive oil. Put it in an oven set to grill option or bake on 160 degrees until the skin of the pepper gets slightly burnt. Remove the peppers from the oven, cover with aluminum foil and wait until it cools down. When cold, gently remove the skin from them, then cut the peppers into cubes.
Put the powdered sweet paprika and cumin into a pot. Fry the spices for about 10 seconds over very low heat. Add the chopped celery and sliced peppers. Pour water in the pot. Add salt and pepper. Slightly increase the heat and bring it to boil.
When the soup starts to boil, reduce the heat again, so that it will continue to simmer. Simmer for 40 minutes.
While the soup is being cooked, you can prepare the croutons. Break an egg and beat it with a fork. Add milk to it and mix thoroughly. Cut each slice of toast bread in half so that two triangles are formed from each slice. Soak the bread slices in an egg and milk mixture then sprinkle with sesame on both sides. Arrange them on a baking tray lined with baking paper.
Bake for 15 minutes on 180 degrees Celsius. After half the baking time, it is worth turning the toasts over. Serve the toasts with the soup.
Good to know when making pepper soup.
If you like spicy food, add some chili pepper. It will intensify the taste of the soup.
I baked the toasts in the oven but you can prepare them in a pan as well.
Just remember that the heat should not be too high, because they will burn very quickly.
Do You like vegetable soups? Check our recipe for White cauliflower soup
