Bell pepper soup with cottage cheese
Bell pepper soup with cottage cheese
381kcal Per person
20g Protein
39g Carbs
16g Fat
4g Fiber
Ingredients
- 2 bell peppers
- ½ onion
- 1 clove garlic (5 g)
- ½ tablespoon olive oil (8 ml)
- 1 teaspoon thyme, dried (2 g)
- 1 tablespoon tomato paste (20 g)
- 10 fluid ounces milk, 2% reduced fat (300 ml)
- 4 tablespoons cottage cheese, 4% milkfat (57 g)
- 1 teaspoon oregano, dried (2 g)
- 1 pinch paprika (ground spice) (1 g)
Preparing this recipe
- Slice the bell pepper into pieces. Finely chop the onion and press the garlic.
- Heat the oil in a pan and gently sauté the onion and garlic with the thyme until translucent.
- Stir in the bell pepper and tomato paste and cook gently for 2 minutes. Pour in the milk and add some salt and freshly ground black pepper. Let everything simmer gently for 8-10 minutes until the bell pepper is tender.
- Puree the bell pepper mixture with an immersion blender until smooth and well-blended. Warm the soup gently for a few more minutes.
- Meanwhile, in a small bowl, mix the cottage cheese with half of the oregano, paprika powder, pepper and salt.
- Serve the bell pepper soup in wide bowls and spoon the cottage cheese into the center. Garnish with the remaining oregano.
Requisites:
- Immersion blender
Tip van FitChef
1. Sprinkle with some chili flakes for extra kick.
2. It's also delicious to mix some garlic into the cottage cheese.
