Bell Pepper Garlic Soup

Now that we have more rain then sun and the temperatures are below 20 C, it is time for soups.

The combinations are endless. Best inspiration is a check of your veggie drawer and fridge.

I found a colourful bell pepper mix and 2 green Zebra tomatoes, some cheese and creme fraiche. With onions and a good amount of garlic, that sounded like a tasty soup.

Ingredients:
1 medium onion
1 shallot
5 cloves of garlic
1 tbsp olive oil
3 bell peppers
650 ml veg or chicken stock
1 tsp herbes de Provence
Salt and pepper
Chili flakes

3 slices older bread
2 cloves if garlic
1/2 tsp thyme
Oil and butter
2 tbsp Kraft processed cheese
2 slices of Emmenthal
Creme fraiche

Use a speed peeler and get some of the skin off the bell peppers, get the seeds out and chop them roughly.
Peel and chop onions and garlic.
In a pot in some olive oil give the onions a 3 min heads tart. Add garlic and peppers. Season and stir a couple of minutes.
Add stock and herbes de Provence and chili flakes and cook until the veggies are soft.
Use a stick blender and give it a good mix, but not too smooth.

Now let the cheese melt in the soup.
Chop the bread, peel the garlic and let it brown 2 min in oil in a wide pan. Now the bread cubes in.
Fry them and add a bit of butter last.