The Metabolism Program

Bell Pepper and Ginger Soup

Ingredients, 1 portion:

  • 150g yoghurt (as in NP)
  • 1 red and 1 yellow bell pepper
  • 1 apple
  • 500 ml vegetable broth
  • 1 tablespoon lemon juice
  • 1 piece of ginger (around 1 cm)
  • 1 tablespoon vegetable oil (as in NP)
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon paprika
  • Salt
  • 1 stem of flat-leaf parsley (for decoration)


Prepaing bell pepper-ginger soup:

Peel ginger and cut into little cubes. Heat oil in a pan and fry ginger cubes with curry powder and paprika for about 1 minute.

Cut unpeeled bell peppers and apple into cubes. Set aside some cubes for decoration. Put vegetables into the pot and braise for about 5 minutes. Add vegetable broth, cook for 10 minutes, and puree. Add salt to taste and finish off with yoghurt and lemon juice.

Serve garnished with bell pepper cubes, apple slices and parsley as desired.

Preparation time: about 15 - 20 minutes                                                           Cooking time: about 15 - 20 minutes