Paprika Tomato soup

Preparation method:

Paprika Tomato soupPreheat the oven to 180 ˚C. Halve the peppers and tomatoes. Place the peppers and tomatoes in a baking dish. Cut the onion and garlic into pieces and spread on the bell pepper and tomatoes. Place the rosemary sprigs between the tomatoes and peppers. Sprinkle everything with olive oil. Place the baking dish in the oven. Bake in the oven for 45 minutes. Remove from the oven. Remove the rosemary. Put the ingredients from the baking dish in a pan. Add the stock and mix with a hand blender to a smooth soup. Add 3/4 of the corn. Heat the whole on the fire. Add salt and pepper to taste. Divide the soup into four bowls. Crumble the feta on the bowls and divide the remaining corn.

Serve with a thick slice of sourdough bread with butter.

Ingredients for 2 people:
1 tsp cumin powder
2 red pointed peppers
1/2 avocado
400 g of ripe tomatoes
1 onion
3 cloves of garlic
3 tbsp olive oil
250 ml vegetable broth
1/2 tbsp olive oil
125 grams of corn
150 g black beans (jar or can)
50 grams of feta
2 sprigs of rosemary
250 ml vegetable broth
pepper and salt