Sweet bell pepper soup

So here's and older one! Sweet bell pepper and corn soup. Ingredients: • 1 liter vegetable broth • 2 red bell peppers • 3 small cans of corn • 3 garlic cloves • 1 tbsp smoked paprika powder • 1 chilli peper • salt and pepper • 1 onion • some crѐme fraîche • optional: small cubes of chorizo • 1. Start with chopping up the onion, garlic, bell peppers and onion. Heat up a big pot and fry your garlic and onion in a few tablespoons of oil, until they get golden brown.

2. Add the bell pepper, paprika powder and 2 cans of corn and make sure they are cooked. If you like your soup a little spicy, this is also the moment you add some of the chilli pepper. 3. Add the broth and bring to a boil. Now the fun starts... We're gonna mix eveything, until there are no big pieces left and the soup in nice and smooth. If you really want it to be silky smooth, you can sift it at this point. I don't mind the texture that is left after the mixing. Taste the soup and add salt and pepper to taste. 4. Throw in the last can of corn (these will stay whole) and let it simmer on low heat, while frying the small cubes of chorizo. After the chorizo is done, plate the soup, add the chorizo on top, together with the crѐme fraîche and maybe some green herbs to make it look pretty.

I think this soup is really good with some salty garlic bread. The chorizo is optional, so it's really easy to make a vegetarian version (as on the photo).