Starter - Czech Republic
by Petr Šušna Táckárna (2021)
Number of people 4
Preparation 60"
- A teaspoon of olive oil
- 40 g shallots
- 40 g garlic
- 120 g carrots
- 800 g of red, green and yellow peppers,
- 120 g of celery sticks
- 120 g peeled tomatoes
- 8cl of red wine
- Cumin
- 1 litre vegetable stock
- 1 lime
- Roast the peppers in the oven, scald them and peel them.
- Fry the shallot, carrot and celery in oil, then add the garlic.
- Then add the peeled tomatoes, red wine, cumin, salt and pepper.
- Add the roasted peppers and the stock and blend it all together until you get a smooth texture.
- Season with lime and salt and serve.
Did you know?
Do you know why there are different colours of peppers? Green peppers are actually red, yellow or orange peppers depending on the variety – they’ve simply been picked before sunlight and time have changed their colour. Just as good, but perhaps a little more difficult to digest, green peppers will add a slightly more bitter taste to your cooking.
Nutritional advice
by STOBStop Obesity
Did you know that some of the beneficial substances in vegetables are better used by the body after being heat treated? This is the case, for example, with lycopene contained in tomatoes and red peppers.
