Quarter all the peppers, clean and cook together in the vegetable stock until soft. Now process the peppers separately according to color: finely puree one color with a little bouillon in a blender, spread through a fine sieve into a saucepan. Bring the three colors to the boil again briefly in their separate pots, making sure that the soup does not get too thin, a creamy consistency is better. Now season with salt and pepper and season to taste yellow with curry, green with nutmeg, red with paprika. Divide the cream between the three soups and stir - done!
SERVING: Together, put the three soups AT THE SAME TIME and CAREFULLY in the plate. The colors should NOT mix. Serve carefully. Tastes good and looks difficult.
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