Summary

Ingredients

• 180 g rhubarb
• 1 bell pepper (s), yellow
• 1 shallot (s)
• 3 pinch (s) ginger, freshly grated
• 250 ml vegetable stock
• 5 tablespoon maple syrup
• 1 pinch (s) sea salt, coarse
• Salt and pepper, greener, from the mill
• oil
• possibly sour cream

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Instructions

1. Peel the shallot, dice it finely and sauté it in the oil over a mild heat. Clean the rhubarb, cut into pieces and add to the onions with sea salt, grated ginger and maple syrup. When the rhubarb is soft, add the diced paprika and the stock and simmer gently for 20 minutes, covered.
2. Put a few cubes of paprika aside for decoration beforehand.
3. Puree the soup, add the spices to taste, arrange on plates, garnish and serve.
4. If you like, you can stir 1 tablespoon of sour cream into the soup. Despite the maple syrup, the soup has a sour touch - you should know that before trying it.