In this simple vegetarian soup, fried potatoes are simmered in a stock with paprika, chopped red capsicum and chillies. For best results, keep the seeds in the chillies while you slice them - they give this red soup a nice kick.
6 large potatoes, cubed
2 red capsicums, seeded and diced
1½ small red chillies, finely chopped
salt to taste
ground black pepper to taste
1 dash paprika
2 tablespoons vegetable oil
1.5 litres water
Preparation:15min › Cook:35min › Ready in:50min
In a saucepan, fry potatoes in oil until golden brown.
Stir in the capsicum, chilli, water and seasonings. Cover, and simmer until potatoes are tender.