• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 1/4 cup olive oil
  • 2 cups stock (vegetable or chicken)
  • 1 small onion, chopped
  • 4 large capsicum (preferably red, orange or yellow), seeded and diced
  • 1 medium potato, peeled and diced
  • 1 tsp salt
  • 2 tbsp paprika
  • freshly-ground black pepper
  • sour cream


  1. 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.
  2. 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.

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