Sweet pepper... yellow, red or green? Which color do you like best? Sweet pointed peppers or tasty sweet peppers... you have them in all kinds of variations. Delicious to nibble on or stuffed with something delicious and in the oven. Processed between your satay or in strips at the goulash. Infinite applications and as many flavours. I'm going for soup this time because I still have to process some grated carrots and a sweet pointed pepper and see a soup with pits.

Supplies:

Sweet pepper, 4 pieces (in my case red)
About 400 g of carrots (cut into pieces or grated does not matter)
1 sweet pointed pepper
1 onion (in pieces)
400 ml vegetable broth (vegetable distance)
Fatty (vegetable, oil or butter)
Water
Pepper
Salt
Sugar


Put a little fat in the jar.
Add the onion, carrots and peppers cut into pieces and pitted.
Stew the vegetables well.
When the vegetables start to release their fragrances and flavourings, add the vegetable stock and possibly a little water so that all the vegetables are below.
Let the whole boil and mix the soup after you remove them from the fire.


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