Cold pepper and ginger soup

Name: Cold pepper and ginger soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Onions; 1 Garlic cloves; 25 g Ginger Tuber; 4 red peppers; 1 TABLESPOON Olive oil; 1-2 TEASPOONS Rose peppers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Fresh cream; 750 ml Vegetable broth; 4 Stem(s) Parsley

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Onions
1 Garlic cloves
25 g Ginger Tuber
4 red peppers
1 TABLESPOON Olive oil
1-2 TEASPOONS Rose peppers
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Fresh cream
750 ml Vegetable broth
4 Stem(s) Parsley

Directions

1
Peel onions, garlic and ginger and dice finely. Quarter the peppers, clean, wash, peel and cut into large pieces. Heat oil in a pot. Sauté onions, garlic, ginger, paprika and paprika powder for about 5 minutes. Season with salt and pepper
2
Add stock, simmer for 10-12 minutes in an open pot. Wash parsley, shake dry and chop. Puree the soup with a hand blender, let it cool down and chill for about 45 minutes. Stir crème fraîche until smooth, season with salt. Season soup with salt and pepper and arrange in deep plates. Garnish with crème fraîche and parsley
3
waiting time approx. 1 1/4 hours