Cream of red pepper and ginger soup

Cream of red pepper and ginger soup

3.9 7 rating

Prep. 20 min

Total 50 min

4 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Protein 5.74 g

Calories 745 kJ / 178 kcal

Fat 13.05 g

Fibre 1.89 g

Carbohydrates 9.46 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Deliciously Light 10 Recipes
International

You might also like...

Butternut Squash and Ginger Soup

35 min

Cucumber soup with prawn skewers

35 min

Squash soup, Fish with rice and vegetables, Apple-pear crumble

1 h

Creamy Pepper Soup

20 min

Spiced Moroccan lentil soup

40 min

Chickpea soup with spinach

40 min

Vegetable soup

35 min

Pea Soup

30 min

Spinach potato soup with savoury egg custard

45 min

Creamy pea soup

40 min

Couscous with chicken, lamb and spicy sausages

1 h 10 min

Creamy courgette soup

25 min