Pepper Soup with Ground Beef and Feta
Healthy, because
Even smarter
Minced beef contains a lot of iron, a trace element that is important for blood formation and oxygen transport in the blood. In addition to protein, the spicy feta also provides bone-strengthening calcium, while the fresh herbs provide cell-protecting antioxidants.
You can easily make this soup vegetarian by replacing the minced meat with minced tofu.
Ingredients
- Ingredients
- 2 onions
- 2 garlic cloves
- 2 Red Bell pepper
- 2 Tbsps olive oil
- 9 ozs mixed Ground beef
- salt
- freshly ground peppers
- 2 tsps sweet ground paprika
- 2 tsps hot ground paprika
- 1 Tbsp Pastry flour
- 24 fluid ozs Vegetable broth
- 9 ozs Feta (with herbs, in oil)
- 2 ozs red bell pepper relish
- 4 Tbsps scallions
Preparation steps
Peel the onions and garlic and chop finely. Rinse the peppers, remove the stems, seeds and pith and chop.
Heat 1 tablespoon oil in a large frying pan and brown the meat until crumbly. Season with salt and pepper and add 1 teaspoon sweet paprika and 1 teaspoon hot paprika. Remove from the pan and set aside.
Add the remaining oil to the pan and sweat the onion and garlic until translucent. Add the peppers and sprinkle with the remaining paprika. Mix in the flour and sauté briefly. Slowly stir in the broth and simmer for about 15 minutes. Drain the feta from the oil. Add approximately 3 ounces to the soup along with the pepper relish and purée. Add more broth or simmer until reduced slightly to reach desired consistency. Add the ground beef, simmer until hot, and season with salt and pepper.
Serve sprinkled with the remaining feta and chives.
