Foundation for Diet and Health

The best perspective for your health

The best perspective for your health

The best perspective for your health

The best perspective for your health

Red Bell Pepper Soup with Coconut, Chia, and Ginger

This red bell pepper soup with coconut, chia, and ginger is an exceptionally healthy Asian interpretation of traditional gazpacho.
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raw-vegan

10min easy
50/13/36  LA1:3ALA
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Ingredients (for servings, )

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For the soup base
4 Red bell peppers (17 oz)
2 stalksCelery
1 Leek
1 Red chili pepper (0.18 oz)
2 ⅓ ozFresh ginger
200 mlCoconut milk, raw
2 tspGround turmeric
Chia seeds and seasoning
3 ½ ozChia seeds, dried
2 dashSea salt
2 dashBlack pepper

Equipment

  • blender
  • grater

Type of preparation

  • chop or grind
  • food preparation without heating
  • blend
  • season to taste
  • peel
  • grate (shred)

Preparation

  1. For the soup base
    Wash the vegetables and cut into small pieces. Peel and finely grate the ginger.

  2. Place all ingredients except the chia seeds into the blender and blend for at least 7 minutes. 

  3. The author uses 4 cm of ginger per serving. An 8-cm piece of ginger root weighs approx. 80 grams.

  4. Chia seeds and seasoning
    Transfer the soup to a bowl and stir in the chia seeds.

  5. Season to taste with salt and pepper.

  6. If you like, you can garnish the soup with cilantro or sprouts.

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Notes about recipe

Note from the author: “You will need a heavy-duty blender for this recipe.”

Tips

Peeling the ginger: Instead of a knife, use the sharp outer edge of a spoon to scrape off the skin until you see the yellowish root. This is even easier with a small spoon.

Alternate preparation

Fresh turmeric root: Instead of ground turmeric, you can use finely grated turmeric root. Turmeric will stain your hands, so it is a good idea to wear gloves when grating it (turmeric can permanently stain white utensils and equipment).