Paprika and coconut soup

Ingredients for 6 servings:

• 1 kg bell pepper(s), colored
• 1 can peas, approx. 400 g, drained weight approx. 280 g
• 400 ml coconut milk
• 4 m.-sized onion(s)
• 2 cloves garlic
• ½ tsp curry paste, green
• 3 tsp paprika powder, hot
• 1 cube of vegetable stock
• 250 ml water
• 1 cup sour cream, as needed
• Parmesan, as needed

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegetarian

Halve the bell peppers, remove the stems and seeds, rinse, and chop finely. Place them in a saucepan. Drain the peas in a sieve and add them to the pan. Finely chop the onions and garlic cloves and add them to the pan. Pour in the coconut milk and bring everything to a boil. Add the vegetable stock and spices to the boiling water until dissolved, then add to the vegetables. Simmer for about 25 minutes. Purée the soup and add sour cream, if desired. Sprinkle grated Parmesan cheese on top. Vegans can simply omit the cream and cheese or substitute it with vegan alternatives.