Turnip and pepper soup

Ingredients for 2 servings:

• 1 tsp coconut oil or whatever you like
• 1 small onion(s), finely diced
• 1 large turnip, approx. 280 g cleaned
• ½ bell pepper(s), red
• 300 ml vegetable stock
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegan, alkaline, GAT compliant

Peel or scrub the turnips (whichever you prefer) and dice them. Wash the bell peppers, remove the seeds, and dice them as well. Heat the oil in a saucepan and soften the onion. Add the turnips first, then the bell peppers. Add the broth and simmer with the lid on until softened. Purée the soup with a hand blender or in a blender. Season with salt and pepper if necessary. If the soup is too thick, add more broth. This is enough for two people as an appetizer.