Paprika potato soup
A simple, paprika-red potato soup with carrot and pepper and a spoonful of soured cream.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4 people
- Vegetarian
- Budget-friendly
Ingredients
Quantities adjust to the number of servings.
- Sunflower oil1 tbsp
- Onion1
- Carrot150 g
- Pepper (red or yellow)1
- Potato500 g
- Sweet paprika2 tsp
- Plain flour1 tbsp
- Soured cream100 g
- Flat-leaf parsley½ bunch
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Cook the chopped onion in the oil in a saucepan over a medium heat for 5 minutes until translucent.
Add the sliced carrot and diced pepper and fry for 3 minutes. Take the pan off the heat and stir in the paprika.
Add the diced potatoes and 1.2 litres of water, season with salt and simmer for 15 minutes until the potatoes are tender.
Whisk the soured cream with the flour and a ladleful of the hot soup, stir it back in and simmer for 2 minutes until slightly thickened. Season with pepper and serve with parsley.