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Gisela's bell pepper and curry soup
My daughter Gisela was the first to prepare this soup for us. She first looked for a recipe on the Internet, but then she started making additions and changes to it as she went along, until it became one of our favorite soup recipes. We not only liked the taste of it, but also the color, as it was kind of orange, resembling what one would expect a pumpkin soup to look like! If one did not know what the ingredients were, it would have been difficult to guess!
The recipe is not only delicious, but it is also easy and fast to make, while the ingredients are easy to find, in addition to being healthy! My son Christopher would have never drank that soup had he known what the ingredients were! That soup is perfect accompanied by a fresh baguete, or French bread.
Gisela got into the habit of preparing different sweet (muffins basically) and savoury dishes in the months after she had finished high school here in Austria and while she waited to hear from the universities she had applied to in Australia. She decided for Australia, as that was where she was born and also because her half sister lives there and she was the one who advised her regarding her studies. A couple of universities interviewed her over the phone and that, together with her school report, resulted in her being accepted in Monash, a university in Melbourne. Gisela has always liked to draw and paint, so it was not a surprise when she decided to study graphic design. I was proud to see her go, as she was sure ready for it, but it has been rather difficult for us, as our kitchen, shopping and computer helper and advisor is now far away! Thanks to Skype we can speak to her as often and as long as we like and we can also see her with the help of the computer camera!
1 kg (about 4) peppers (yellow, orange, or red)
2 tbsp olive oil
1 litre vegetable soup
100 gm light cheese, (like Gervais, or another herb cream cheese)
1 tbsp curry powder
3 tsp lemon juice
salt & pepper
1 tsp cumin
2 garlic cloves
Wash the peppers and cut them in small pieces. Peel the onions and cut them small.
Cook the peppers and onions for about 5 minutes, or until they are soft, Add the curry powder, cumin, coriander and the pressed garlic and mix together, cooking further for a few minutes. Then add the soup and let it cook for 10 minutes, or until the peppers are cooked.
Take the soup from the stove and put it in a mixer. Add the cheese and then season with lemon juice, salt & pepper. Continue mixing until the cheese has dissolved.
Preparation: 30 mins.
Yellow peppers are high in vitamin C and bioflavonoids. They also contain beta-carotene, vitamin B6, and potassium. They contain powerful antioxidant properties and this means they protect against cancer and heart disease.
Red peppers come loaded with innumerable health benefits, as it is packed with several essential nutrients like vitamin C, thiamine, vitamin B6, betacarotene and folic acid. Like all brilliantly colored vegetables, they are a rich source of phytochemicals that have exceptional antioxidant activity.
With the addition of yellow, orange and red peppers, this soups ends up having a beautiful orange colour, similar to salmon, which makes it very elegant to serve as an entree.