Yellow pepper soup
45 mins
45 mins
Ingredients
- 4 yellow peppers
- 2 red onions
- 1 walnut-sized piece of ginger
- 1 red chilli pepper
- 1 TEASPOON Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Garlic clove
- 600 ml Vegetable broth
- 125 ml Coconut milk (canned)
- 200 g Turkey breast or chicken breast (in one piece)
Directions
- 1
Preheat the oven grill to 200°C. Cut the peppers in half, remove the seeds and partitions and wash them. grill them in the hot oven (top) for 10-15 minutes with the cuttings facing downwards until the skin blisters. briefly evaporate them in a plastic bag, then peel the skin. peel the onions and cut them into rings. peel and dice the ginger. slit the chillies, remove the seeds and partitions, wash them and cut them into rings.
- 2
Heat the oil in a saucepan and sauté the onions in it until translucent.add salt, pepper, remove and set aside.peel the garlic and press it into the remaining oil.add the ginger and chilli, sauté briefly and deglaze with the broth.bring to the boil, cover and simmer at low heat for 10 minutes.
- 3
Dice the peppers coarsely, add them to the soup with the coconut milk, bring to the boil and puree, add salt and pepper, dice the turkey or chicken breast, stir in with the onions and warm up in the soup over a low heat for 5 minutes.
More Delicious Recipes
