This is one of the soups I prepare  when I’m craving a “juicy” detox week, but the temperatures are still too low to fully enjoy the raw freshness. 

red pepper, potato and pear soup

4 red bell peppers, halved, cored and seeded
3 tablespoons butter
1 onion, diced
3 garlic cloves
a sprig of thyme
salt and freshly ground black pepper
2 potatoes, peeled and diced
1 pear, peeled, cored and diced
ca. 1,5l  vegetable broth
parsley, finely chopped for serving

Put the bell pepper halves skin-side up on a baking sheet and roast until the skins are blackened . (I use the fan grill at 220°C).

Immediately transfer the pepper halves into a bowl and cover tightly with a plastic wrap. The steam will help to loosen the skin. Rub off the skin and chop the roasted and peeled peppers.

Meanwhile, in a large pot over medium heat, melt the butter. Add the onion, garlic, potatoes and thyme. Sprinkle with pepper and salt. cook until the vegetables have softened, for about 15 minutes. Discard the sprig of thyme.
Add the peppers, the pear and the vegetable broth. Let it simmer for 15 minutes. Puree the soup.

Serve sprinkled with parsley.