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
- 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.