Yellow Pepper Soup with Peanut and Ginger

Wash the bell peppers, remove the seeds and cut into pieces. Wash the orange with hot water, rub the peel and squeeze out the juice. Squeeze the lime.

Bring the pepper pieces with the ginger, water, stock, orange juice, lime juice and balsamic vinegar as well as the peanut cream to the boil and then simmer for 15 minutes over medium heat. Then puree into a cream soup with the hand blender or in a blender and season with sambal manis, salt and possibly a little more peanut cream - the soup is ready

You can also spice it up with a skewer of fried chicken breast or prawns .... Filled in small glasses, the soup is also a highlight on a buffet, because it also tastes cold.

Before comments come: yes, in the photo a bit of the set was missing on the soup 🙂