Summary

Ingredients

• 3 red pepper (s)
• some oil
• 1 small onion (s)
• 3 apples
• 2 chilli pepper (s)
• 1 piece (s) ginger root, approx. cm
• 1 pinch (s) cinnamon
• 1 tablespoon tomato paste
• 200 ml cider, tart
• 500 ml vegetable stock
• 100 g coconut milk
• salt
• 1 pinch (s) sugar
• 1 apple
• 1 tablespoon butter
• some coriander green, finely chopped

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Instructions

1. Preheat the oven to 230 ° C. Line a baking sheet with parchment paper. Wash, halve and core the peppers. Then brush the outside with a little oil and place on the baking paper with the skin side up. Bake in the oven for 25 minutes. Then let it cool down, peel off the skin and cut into large pieces.
2. Peel the onion and ginger, core the chillies. Finely dice everything. Peel and quarter the apples, remove the core and cut into approx. 1 cm cubes.
3. Heat about 1 tablespoon of oil in a saucepan and sauté the onion, chilli and ginger in it. Then add the apple cubes, pepper pieces, cinnamon and tomato paste and steam while stirring several times. Pour on the cider and reduce a little. Then pour in the vegetable stock and coconut milk and simmer for about 10 minutes. Now everything is pureed and seasoned with salt and a pinch of sugar.
4. Wash and core the last apple and cut into thin slices. Heat 1 tablespoon butter in a pan and fry the apple slices in it.
5. Scoop the soup into plates, decorate with fried apple slices and coriander leaves and serve.