Apple-Paprika Soup with Toasted Seeds

Ingredients

• 4 red bell peppers
• 1 Carrot
• 1 onion
• 2 tbsp grape seed oil
• 800 ml vegetable broth
• 4 tsp mixed seeds (e.g., sunflower and pumpkin seeds)
• 10 basil leaves
• 1 apple
• 150 g Yogurt (1.5% fat)
• Salt
• 1 tsp Honey
• 1 tbsp Apple cider vinegar
• Pepper

Instructions

1. 1.

   Wash, clean, and dice the bell peppers. Peel and finely dice the carrot. Peel and dice the onion.

2. 2.

   Heat oil in a pot, add the onion and bell peppers, and sauté until softened. Add broth and simmer gently for 15 minutes.

3. 3.

   Meanwhile, toast the seeds in a non‑stick pan without added fat. Wash, pat dry, and chop the basil leaves. Wash the apple, quarter it, remove the core, and finely grate the quarters.

4. 4.

   Puree the soup until smooth. Stir in the grated apple with yogurt; do not bring to a boil again.

5. 5.

   Season the soup with salt, honey, vinegar, and pepper, then ladle into bowls. Sprinkle with basil and toasted seeds before serving.