Roasted Peppers Cream Soup

Cooking Time

Bake

25 minutes

Rest

10 minutes

Total

35 minutes

Servings

2

Ingredients

• 1 bell pepper
• 1 tomato
• 1 tsp olive oil
• lemon juice, to taste
• salt and pepper, to taste
• 40 g feta cheese
• 10 g pumpkin seeds

Directions

Step 1

Preheat the oven to 200°C (392°F) and roast the vegetables for 20-25 minutes, until tender. You can cut the tomatoes in half beforehand.

Step 2

Cover the roasted vegetables with a towel and let them sit for 10 minutes to make it easier to peel off the skins.

Step 3

Remove the seeds and skins from the vegetables. Put them into a blender along with the olive oil, lemon juice, salt, and pepper.

Step 4

Garnish the soup with crumbled feta cheese and pumpkin seeds (you can toast the seeds in a dry skillet beforehand).