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Yellow Pepper and Avocado Soup with Two Kinds of Topping

5 from 4 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 29 kcal

Ingredients
 

Topping

  • 1 Avocado
  • 600 ml Vegetable broth
  • 125 ml Coconut milk
  • 1 walnut-sized piece Ginger
  • 1 tsp Curry
  • Chilli from the mill
  • Pepper
  • 1 Red Onion
  • 75 g Turkey breast

Instructions
 

Soup

  • Cut the papikas in half or quarters and free them from the inside. Place the cut side down on a baking sheet and grill at 200 ° C (oven grill) for about 15-20 minutes until bubbles form. Let the peppers cool and remove the skin.
  • Chop the ginger and roast it in a little olive oil in a saucepan. Deglaze with vegetable stock and simmer for 10 minutes.
  • Peel the avocado, remove the core and roughly dice. Also cut the peppers into large pieces and put both in the saucepan. Also add the coconut milk and mix everything finely with a hand blender (if necessary pass through a sieve). Season with curry, chilli and pepper (I didn't add any more salt as there is already enough in the vegetable stock).

Topping

  • Peel the onion, cut into rings and sauté in a pan with a little olive oil. Season with salt and pepper and let cool.
  • Cut the turkey breast (I've already taken the grilled one from Finess; see picture 6) into bite-sized pieces. If you use fresh turkey, cut it into pieces, fry in a pan and season with salt & pepper.

Serve

  • Put the soup in a deep plate and garnish with the onions and turkey meat. If you want, you can add fresh herbs such as chives, coriander, etc. Enjoy your meal!

Nutrition

Serving: 100gCalories: 29kcalCarbohydrates: 1.1gProtein: 2.5gFat: 1.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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