Colorful Vegan Pepper Soup
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 20 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 4 bell peppers, red and yellow
- 2 sweet potato (s)
- 1 eggplant (s)
- 2 zucchini
- 2 onion (s), red
- 2 cloves garlic)
- 1 piece (s) ginger, approx. 2 cm
- 1 glass ajvar, 340 g
- 150 g natural cashew nuts
- 4 tablespoon vegetable stock powder, yeast-free
- 1 ½ liters water
- salt and pepper
- possibly cayenne pepper
Print Recipe
Pin Recipe Instructions
- Peel and dice the sweet potatoes. Clean and dice the remaining vegetables and onions. Cut the ginger into small cubes.
- In a saucepan, bring the sweet potatoes with the aubergine and some water to the boil. After five minutes add the remaining vegetables, the onion cubes, ginger and garlic - pressed through the garlic press. Add the vegetable stock and the ajvar to the cooking water, increase the amount of water to approx. 1.5 liters in total, depending on the desired consistency of the soup.
- Process the cashew kernels in a mixer with a little water to make cashew cream, if desired also process more cashew kernels.
- After about 10-15 minutes, when the sweet potato cubes are cooked, turn off the stove. Add the cashew cream and season to taste with pepper and salt, possibly cayenne pepper.
- Briefly puree the soup a little with the hand blender so that the soup has a slightly creamy consistency.
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