Cream of red pepper and ginger soup

Name: Cream of red pepper and ginger soup
Prep time: 20 min
Cook time: 50 min
Total time: 50 min
Yield: 4 portions
Ingredients: 150 g red peppers; 150 g red onions; 2 garlic cloves; 30 g extra virgin olive oil; 30 g fresh ginger root; 1 tsp ground cumin; 1 tsp ground coriander; 120 g potatoes; 800 g water; 1 ½ tbsp vegetable stock paste, homemade; 1 tsp fine salt; 1 tsp freshly ground black pepper; 4 tbsp curd cheese (quark)

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Schwierigkeitsgrad einfach

Arbeitszeit 20 Min

Gesamtzeit 50 Min

Portionen 4 portions

Zutaten

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

Nährwerte: pro 1 portion
Brennwert: 745 kJ / 178 kcal
Eiweiß: 5.74 g
Kohlenhydrate: 9.46 g
Fett: 13.05 g
Ballaststoffe: 1.89 g