Recipes

Ingredients

• 4 small or 3 large red, yellow and/or green paprikas
• 50 g champignons
• 100 g taugé
• 1 small union, diced
• 1 garlic glove
• 1 avocado
• 1 bouillon block
• 500 ml water
• pumpkin seeds
• parsely

Preparation

1. Rinse the paprikas, cut out the seeds and cut them in pieces.. 
2. Heat oil over medium high heat in a large, deep sauté pan until shimmering. Add paprika, garlic, union and mushrooms.
3. Add 500 ml water while stirring the vegetables. Add bouillon and let it shimmer for 5 minutes.  
4. Cut the avocado in 2 pieces, take out the pit and scoop the meat in a blender.  
5. Add the soup and blend together. Taste, add salt and pepper if desired. Garnish with pumpkin seeds and some fresh parsley. 

This paprika soup can be eaten hot as well as cold!

Lunch Dinner