Ingredients:
(for 4 people) A V B Gf
- 1 red bell pepper
- 1 yellow pepper
- 1 onion
- ½ clove of garlic
- 1 tablespoon canola oil
- 60 g. ground almonds or cashews
- 1 teaspoon of dried marjoram
- 2 pinches of nutmeg
- 1 teaspoon saffron threads
- 2 cups of stock
- 4 Tbsp. liquid cream or soy cream
Wash and clean the bell peppers, remove all the seeds and white parts and cut them into small cubes. Finely chop the onion and garlic. Warm up the canola oil in a saucepan and stir fry the onions and garlic in it. Add the bell peppers, almonds or cashews, marjoram, nutmeg, and saffron. Sauté for 5 minutes, stirring. Add the with broth and cream.
Simmer for 10 minutes and puree with your immersion blender.
* Recipe by Sonja Bachus