Get ready for a burst of flavor with our Paprika Soup recipe featuring red cabbage microgreens.
If you're a fan of soups that pack a punch, you're going to love this Paprika Soup with Red Cabbage Microgreen recipe. This soup is perfect for those chilly nights when you want something hearty and comforting to warm you up. The smoky paprika flavor pairs perfectly with the fresh, crunchy red cabbage microgreens, creating a delicious and nutritious dish that's easy to make. Whether you're a vegetarian or a meat-lover, this paprika soup is sure to satisfy your taste buds and leave you feeling satisfied. So grab your apron and let's get cooking!
1 serving, 30 minutes
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For the soup, you will need:
- 1 1/2 yellow bell pepper
- 300 ml vegetable stock
- 1 Tablespoon coconut oil
- 2 Tbsp red cabbage microgreens
- 3 Tablespoons cashew nuts
- 1 Tsp. turmeric
- Pepper
- Salt
Preparation:
- First, the peppers are cored, washed and quartered.
- After that, put them into a high-powered blender with the rest of the ingredients until smooth.
- Pour mixture into a sauce pan or pot over medium heat, stirring occasionally until warmed.
- At the end, the bell pepper soup is seasoned with salt and pepper and, of course, finished with red cabbage microgreens.
