Pickled Bell Pepper Soup with Noodles (Lenten)

To prepare a delicious carrot soup with bell peppers and noodles, you need a few simple yet flavorful ingredients. Start by peeling the carrot, making sure to remove all the skin. Then, grate it finely so that it cooks faster and integrates perfectly into the soup. In a large pot, bring water to a boil along with a tablespoon of salt, and when the water starts boiling, add the grated carrot. Let it boil for about 10 minutes to soften slightly. After the carrot has boiled, add the sliced bell peppers. This step will give the soup a touch of sweetness and a crunchy texture, perfectly contrasting with the soft carrot. At the same time, add the noodles, which will bring consistency to the dish. Gently stir the ingredients to ensure they distribute evenly in the pot and let them boil together for 5-7 minutes, or until the noodles are ready. When the carrots and bell peppers are cooked, and the noodles have absorbed the soup's flavor, you can proceed to the next step. Add the tomato paste, which will give the soup a vibrant color and a rich taste. Now it’s time to season with salt and pepper according to your preferences. Another delicious option is to add a bit of paprika, which will give a hint of spiciness, enriching the final flavor of the soup. Bringing the soup to a high temperature, let it boil a few times so that all the ingredients blend perfectly. Before serving, sprinkle freshly chopped parsley on top for a fresh look and an unmistakable aroma. If you prefer a creamier soup and are not serving it during fasting, you can add a few tablespoons of sour cream directly into the bowl, gently stirring to achieve a velvety consistency. This soup is not only nourishing but also comforting, perfect for cool days or when you need something light and healthy. Enjoy your meal!
Ingredients
- 2
- 3 pickled peppers
- 1 carrot
- 1 handful of noodles (without egg)
- 2 tablespoons of broth
- parsley
- salt
- pepper
- paprika
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