Text read by Mary Peters


2 cabanossi
3 peppers, red, yellow, green
1 onion
750 ml vegetable stock or clear stock
2 tbsp, heaped tomato purée
1 can tomatoes
Salt and pepper
paprika powder
1 pinch sugar


Preparation time approx. 10 minutes
Cooking time approx. 20 minutes
Total time approx. 30 minutes

Clean and chop the onion and peppers, chop the cabanossi and sauté everything in a little oil. Add the chopped tomatoes and tomato paste. Simmer for a moment. Add the stock and simmer for 15 minutes. Add a pinch of sugar.

If necessary, add a little more water if it boils down too much. Then season with salt, pepper, garlic and paprika to taste.

The soup can also be spiced up with pineapple or mandarins.

If you like it a little crunchier, you can also use additional courgettes. Ciabatta or baguette go well with it.

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