Bell Pepper & Rhubarb Soup

Bell Pepper & Rhubarb Soup

You even can use rhubarb in soup, who knew. ;)

Bell Pepper & Rhubarb Soup

Adapted from Suppenglück (soup bliss) by Sonja Riker


3 Tbsp neutral oil
35 g ginger, peeled and minced
4 red bell peppers, deseeded and coarsely diced
200 g rhubarb, peeled and coarsely diced
200 g potatoes, peeled and coarsely diced
1.25 l vegetable stock
salt and black pepper


In a stock pot, heat the oil, add ginger, peppers and potatoes and fry on medium heat for a couple of minutes. Add the rhubarb and stock, let come to the boil and simmer until all vegetables are tender, maybe 15 minutes. Purée with an immersion blender, add salt and pepper to taste and serve.

1 comment:

Jeanne said...

I had no idea! I bet it's delicious, and the color is lovely.