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Cream of red pepper and ginger soup
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- 150 g red peppers, cut into pieces (3 x 3 cm)
- 150 g red onions, cut into quarters
- 2 garlic cloves (unpeeled)
- 30 g extra virgin olive oil, plus 1 tbsp extra for roasting
- 30 g fresh ginger root
- 1 tsp ground cumin
- 1 tsp ground coriander
- 120 g potatoes, peeled and cut into pieces (2 x 2 cm)
- 800 g water
tbsp vegetable stock paste, homemade
or 1 ½ vegetable stock cube (for 0.5 l)
- 1 tsp fine salt
- 1 tsp freshly ground black pepper
tbsp curd cheese (quark)
or 4 tbsp Greek yoghurt
- per 1 portion
- 745 kJ / 178 kcal
- 5.74 g
- 9.46 g
- 13.05 g
- 1.89 g
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