Cream of red pepper and ginger soup

Cream of red pepper and ginger soup

3.9 7 évaluations

Préparation 20min

Total 50min

4 portions

Ingrédients

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 root ginger
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

Niveau

facile

Infos nut. par 1 portion

Protides 5.74 g

Calories 745 kJ / 178 kcal

Lipides 13.05 g

Fibre 1.89 g

Glucides 9.46 g

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Également présenté dans

Deliciously Light 10 Recettes
International

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