paprika soup with red cabbage microgreen

paprika soup with red cabbage microgreen from ingarden

1 serving, 30 minutes


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





  1. First, the peppers are cored, washed and quartered. 
  2. After that, put them into a high-powered blender with the rest of the ingredients until smooth. 
  3. Pour mixture into a sauce pan or pot over medium heat, stirring occasionally until warmed.
  4. At the end, the bell pepper soup is seasoned with salt and pepper and, of course, finished with red cabbage microgreens.

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