Cream of red pepper and ginger soup

Cream of red pepper and ginger soup

4.0 6 ratings

Prep. 20 min

Total 50 min

4 portions

Ingredients

red peppers cut into pieces (3 x 3 cm)
150 g
red onions cut into quarters
150 g
garlic cloves (unpeeled)
2
extra virgin olive oil plus 1 tbsp extra for roasting
30 g
fresh ginger root
30 g
ground cumin
1 tsp
ground coriander
1 tsp
potatoes peeled and cut into pieces (2 x 2 cm)
120 g
water
800 g
vegetable stock paste, homemade
1 ½ tbsp
1 ½ vegetable stock cube (for 0.5 l)
fine salt
1 tsp
freshly ground black pepper
1 tsp
curd cheese (quark)
4 tbsp
4 tbsp Greek yoghurt

Nutrition per 1 portion

Calories 178 kcal / 745 kJ

Protein 5.74 g

Fat 13.05 g

Carbohydrates 9.46 g

Fibre 1.89 g

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