Remove the skin from the onion and finely dice.
Remove the core of the peppers and cut the flesh into strips. Set aside a few bell pepper strips for the garnish.
Fry the remaining bell pepper strips together with the diced onion for about 5 min. Sauté in the butter.
Later sprinkle the wholemeal flour on top, sauté lightly and add the vegetable soup while stirring.
Simmer everything together on low heat for about 10 minutes. Blend the soup with a hand blender and finally add the whipped cream.
Add the reserved bell pepper strips, heat briefly and sprinkle the parsley over the soup.
I like to season the whole thing with *a little bit* of cayenne pepper.
approx. 35 min
(Note to Bianca,
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