• Baked Pepper Cream Soup with Cheese and Mint

    Baked Pepper Cream Soup with Cheese and Mint
    Baked Pepper Cream Soup with Cheese and Mint
    Photo: Elena Moskalenko
    Pepper sweet (red)2 pieces)Yellow sweet pepper2 pieces)Squash (Medium Size)1 pieceTomatoes (ripe)2 pieces)Carrot1 pieceshallot2 pieces)Garlic2 teethFlakes (Five Cereals)80 gramsOlive oil (for frying)Spices (ground paprika, black pepper and ground fenugreek) taste tasteSugar1 pinch
    For filing
    Hard cheeseParsley
    • Servings:
    • Flow temperature:Hot dish
    • Processing Type:Cooking

    Without meat and without potatoes! Not soup - just a dream for those who prefer baked vegetables, but loves to complement them ... good cheese. Such a first summer will please, and in winter it will warm it, while it will not absolutely tread on the song of your diet.


    Bulgarian pepper - red and yellow - wash, dry, each piece wrap a dense layer of foil and bake in a preheated 200 degree oven for 25-30 minutes.

    Pepper in foil placed in an airtight container, give it a thorough sweat, then remove the seeds and remove the skin, collect pepper juice.

    Squash, carrots, onions and garlic peel. Make a cut on the tomatoes, pour over boiling water, remove the skin, randomly chop the tomato fillets. Squash, carrots and garlic grate on a medium grater, finely chop the shallots - season the vegetables in hot olive oil until soft.

    Multizlakovye flakes to steam in boiling water.

    Fold the browned vegetables, baked peppers with juice and steamed flakes into a saucepan, pour 1/2 cup of hot water - mash with an immersion blender. Adjust the thickness of the soup with an additional portion of water.

    Salt cream soup, season with ground paprika, black pepper, fenugreek and sugar - warm to boiling.

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