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Best chilli soup recipe
Homemade, quick chilli pepper soup
Have you ever heard of the wonderful, delicious chilli pepper soup? This savoury soup is not only quick and easy to make, it's also a sure-fire success and simply delicious. Although it is a traditional soup that is a favourite in many households, some people are not yet familiar with it. But don't worry, because we're here to inspire and motivate you to bring this delicious dish into your kitchen. The best thing about chilli soup is that it is so versatile. You can personalise it with all your favourite ingredients to create your own unique flavour. From crispy bacon bits to fresh herbs, the possibilities are endless. Regardless of your personal taste, you are sure to be delighted by the delicious warmth and rich flavour of this soup.
The chilli pepper soup is not only incredibly tasty, but also rich in nutrients. With fresh chilli peppers as the main ingredient, this soup is packed with vitamins and antioxidants that are invaluable for your health. So why not treat your body while enjoying an incredibly tasty meal at the same time?
So if you're looking for a quick, easy, delicious and nutritious meal, then chilli pepper soup is guaranteed to be the perfect dish for you.
As always, you can download the recipe at the end of this post.
Most important key data
Quantity: for 4 people
Level of difficulty: Easy
Shelf life: 4 days
Pepperoni soup
| Butter | 30 g | |
| White flour | 30 g | |
| Red chilli peppers | 3 pieces (approx. 300 g) | |
| Potatoes | floury | 2 pieces (medium) | |
| Water | 600 g | |
| Vegetable stock cubes | 2 pcs. | |
| Herb salt | 1 TSP | |
| Sweet paprika | 1 TSP | |
| Pepper | ground | 3 pinches | |
| Half cream | 50 g | |
| Parmesan cheese | grated | 120 g | |
Preparation of the chilli soup
Start with the roux. This is important so that you get a nice, creamy soup later.
Melt the butter in a large pan and then add the flour and whisk until the two ingredients are combined.
Wash the chilli peppers and cut them into large pieces. Also wash and peel the potatoes and cut them into large pieces.
Add the vegetables to the roux together with the water, stock cubes and spices and bring everything to the boil. Leave to simmer for approx. 15 minutes until the peppers and potatoes are soft.
As soon as the vegetables are soft, you can puree the soup really finely with a hand blender. Finally, add the single cream (you can also use full cream if you prefer - this will make the soup even creamier) and the grated Parmesan to the soup. It is best to puree it again to homogenise it. Season the soup to taste and serve hot.
A fresh parsley leaf or a dollop of crème fraîche as decoration and a few cubes of toasted bread go best.
Storage & shelf life
The soup will keep in the fridge for up to 4 days. You can freeze it for approx. 2 months.
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