Sweet Bell Pepper Soup with Balsamic Vinegar
8 servings
30 minutes
Sweet bell pepper soup with balsamic vinegar is a delicate, velvety dish with a deep, rich flavor. The roots of this recipe trace back to Italian cuisine, known for its ability to highlight the natural taste of ingredients. Sweet bell pepper fills the soup with natural sweetness, while balsamic vinegar adds a slight tang and complexity to the flavor. Sautéed vegetables create a rich base, and cumin and red pepper provide aromatic spice. This soup is perfect for a light dinner or as an elegant appetizer before the main course. Served with a thin layer of balsamic sauce, it achieves an elegant finish, transforming a simple vegetable soup into a gastronomic delight.
1
To prepare balsamic sauce: Bring vinegar and agave nectar to a boil in a small pan. Reduce heat and simmer for 15 minutes or until thickened. Let cool.
- Balsamic vinegar: 1 glass
- Agave syrup: 50 ml
2
To prepare the soup: Heat oil in a large pot over medium heat. Add red onion, sweet potato, potato, shallot and sauté for 5-7 minutes. Add cumin, red pepper, garlic. Sauté for 3-5 minutes. Add vegetable broth and bell pepper, bring to a boil.
- Olive oil: 3 tablespoons
- Red onion: 1 head
- White loaf (baton): 1 piece
- Potato: 100 g
- Shallot: 2 heads
- Ground caraway: 1 teaspoon
- Ground red pepper: 0.3 teaspoon
- Finely chopped garlic: 1 clove
- Vegetable broth: 6 glasss
- Red sweet pepper: 2 pieces
3
Cook on low heat for 30 minutes or until the potatoes and peppers are soft. Puree in a blender in batches. Add salt and pepper to taste.
- Ground red pepper: 0.3 teaspoon
- Finely chopped garlic: 1 clove
4
Sprinkle with balsamic sauce before serving.
