Paprika-Rhubarb Soup
The paprika-rhubarb soup by Ali Güngörmüs brings spring to the table – this recipe is available here at Spoonsparrow!
Ingredients
- 1 kg yellow bell peppers
- 200 g rhubarb
- 30 g fresh ginger
- 150 g onions
- 3 tbsp olive oil
- 800 ml vegetable broth
- 1 cucumber
- 1 Lime
- 1 tbsp hazelnut oil
- Salt
- Pepper
- sugar
Instructions
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1.
Quarter the bell peppers, remove seeds and place them skin-side up on a baking sheet. Roast under a preheated grill for 6–8 minutes until the skins blister. Remove from oven, cover with foil for 10 minutes, then peel.
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2.
Cut one quarter of the pepper into 0.5 cm wide strips to use as garnish; set aside. Cut the remaining peppers into pieces.
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3.
Peel the rhubarb and cut into 3 cm pieces. Peel ginger and onions, finely dice both. Heat olive oil in a pot. Sauté ginger and onions over medium heat. Add peppers and rhubarb, pour in vegetable broth, and simmer for 15 minutes.
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4.
Meanwhile slice the cucumber thinly without peeling it. Juice the lime. Mix lime juice with hazelnut oil and pour over cucumber slices. Season with salt and pepper, gently stir, and let sit for 10 minutes.
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5.
Puree the soup very finely with an immersion blender. Taste and season with salt and sugar. Arrange the pepper garnish and cucumber slices on bowls with the soup.
