Paprika Soup

Serve with turkish flat bread

Other languages: de · en Servings: 4

Ingredients

75 g Chopped Hazelnuts or Cashews 45 g Pine Nuts 3 tbsp Sesame Seeds 1 ½ tsp Cumin 1 ½ tsp Coriander Powder 1 ½ tsp Pepper ½ tsp Fleur de Sel 800 g Red Bell Peppers 200 g Carrots 100 g Red Onions 500 ml Vegetable Stock White Wine

Prep

75 g Chopped Hazelnuts or Cashews 45 g Pine Nuts 3 tbsp Sesame Seeds 1 ½ tsp Cumin 1 ½ tsp Coriander Powder 1 ½ tsp Pepper ½ tsp Fleur de Sel

Roast all ingredients except the salt in a pan. Let cool, then grind together with the salt to a fine powder.

Mise en Place

800 g Red Bell Peppers

Clean, quarter and deseed. Then cut into 3cm large pieces.

200 g Carrots

Peel carrots, quarter lengthwise and cut into 3cm large pieces.

100 g Red Onions

Quarter onions, remove skin, then divide into individual layers.

Assembly

Bell Peppers Carrots Onions

Mix vegetables with olive oil on a baking tray and bake at 200°C top/down heat for 35 minutes. Then blend into a fine paste.

500 ml Vegetable Stock White Wine

Heat vegetable stock in a pot. Add vegetable puree, then flush out the remaining puree from its container with white wine. Season to taste with e.g. salt, chicken broth, ras el hanout, thai curry paste, coriander powder, or sugar.

Serve with dukkah (the blended spices) and crème fraîche. Mix part of the dukkah with olie oil and serve as a dip with flat bread.