Yellow Pepper Soup

1. 1

   Roast or grill peppers until skin blisters and turns brown.

2. 2

   When they have cooled a little, strip off blistered skin, open and remove seeds.

3. 3

   Blend cleaned peppers together with a little vegetable stock until smoothly pureed.

4. 4

   Combine with remaining vegetable stock and rice.

5. 5

   Heat thoroughly.

6. 6

   Add cream, salt and a generous sprinkling of coriander and pepper.

7. 7

   When serving, place small spoonfuls of extra whipped cream, basil leaves and another sprinkling of coriander and black pepper on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.