Pepper Apple Soup with Chili
Recipe for a fruity and spicy Apple Pepper Soup
For all those who would like to try something unusual (and quick and easy): This initially unusually striking combination has an incredibly fruity yet spicy flavour. The fine spiciness of the chili enhances the flavour of the pepper.
Ingredients (for 4 people):
2 red peppers
3 small sweet-sour apples (e.g. Elstar)
1 small, red chili or ½ tsp chili powder
600 ml vegetable stock
Olive oil for frying
Salt, Pepper, Nutmeg
2 tbsp. sesame or pumpkin seeds
if possible, pumpkin seed oil
Clean and wash the peppers and cut them into 2 cm large slices. Peel and quarter the apples, remove the core and cut them into slices. Peel and dice the onions.
Fry the diced onion in olive oil. Then add the pepper and apple, fry for approx. 4 minutes, season with salt, pepper and some nutmeg, pour over the vegetable stock, bring to a boil and let it simmer for approx. 15 minutes.
Toast the sesame or pumpkin seeds in a pan with a very small amount of butter. Puree the soup using a hand blender or mixer, and season again.
Sprinkle the toasted seeds over the soup, and if desired, add a few drops of pumpkin seed oil.
Ich habe noch etwas Knoblauch beigemischt. Mit einer Messerspitze Carolina Reaper Pulver haut die Suppe richtig rein.