Vegetarian soup made with yellow bell peppers, potatoes and onion.
Heat the sunflower oil in a pan and add the onions. Fry for around 2 minutes at medium heat. Add the chopped bell peppers and fry for another 2 minutes. Add the chopped potatoes and fry for 1 more minute.
Add the bouillon, bring to a boil and cook for 15 minutes or until the potatoes are soft.
Puree the soup with a hand blender, or through a sieve. Rinse the red kidney beans.
Add the red kidney beans and reheat the soup. Add the chopped coriander and stir.
Serve with the soured cream and fresh bread (the other ingredients are gluten free, but adding bread makes it not suitable for a gluten free diet)