Green Bean Soup with Baked Peppers
4 servings
40 minutes
Green bean puree soup with roasted pepper is a delicate, aromatic dish that combines the sweetness of bell pepper and the rich flavor of beans. This recipe, inspired by European cuisine, blends simplicity and sophistication. Roasting the pepper adds a smoky note, while lightly sautéing the vegetables brings out their natural sweetness. The pureed soup has a velvety texture, perfect for cozy home dinners. Serving it with pieces of roasted pepper and a mix of aromatic spices adds individuality to the dish. This soup not only warms but also nourishes, remaining a light and healthy option for lunch or dinner. Ideal as a standalone dish or paired with crispy toasts.
1
Coat the sweet bell pepper with oil and bake until blackened for 20-25 minutes.
- Bell pepper: 2 pieces
- Vegetable oil: 30 ml
2
Chop the carrot and onion, sauté in vegetable oil for 5-7 minutes.
- Carrot: 1 piece
- Onion: 1 head
- Vegetable oil: 30 ml
3
Rinse the beans with cold water.
- Green beans (string beans): 400 g
4
Add beans to the vegetables, mix, and cook in the pan for another 5 minutes.
- Green beans (string beans): 400 g
5
Put the vegetables in a deep pot.
- Green beans (string beans): 400 g
- Carrot: 1 piece
- Onion: 1 head
6
Pour with hot broth. Bring to a boil, add salt, reduce heat, and cook for 10 minutes until the beans are ready.
- Chicken broth: 500 ml
- Salt: to taste
7
Blend the soup until it reaches a smooth puree.
- Green beans (string beans): 400 g
8
Peel the roasted pepper and cut it into cubes.
- Bell pepper: 2 pieces
9
Serve the soup in a portion plate and add pieces of sweet pepper on top. Use the pepper mix to taste.
- Bell pepper: 2 pieces
- Mixed peppercorns (four peppers): to taste
10
Serve warm.
