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- Heat the olive oil in a large saucepan. Add the onions and saute until they are tender. Add capsicum, potato, salt and paprika, and saute for a few minutes. Reduce heat, cover and let the vegetables simmer for about an hour, stirring occasionally. The capsicum should be really tender by then. Puree the cooked vegetables in a blender until smooth.
- Next, bring the stock to a simmer in a saucepan. Add in the pureed vegetables and stir until it´s all mixed in. To serve, top with freshly-ground black pepper and a dollop of sour cream. This soup can be served hot or cold.