YELLOW CAPSICUM SOUP WITH GINGER FROM FIJI
The Pacific islands are famous for growing fresh ginger, but Fiji was definitely “ginger heaven”.
My friend Karson and I went to the fresh food market, open 27×7. The vendors even sleep under their tables, to not lose their stall!
The sight of huge piles of thick ginger, lush green herbs, bags with colourful spices and beans, I will never forget, it was a feast for the eyes!
This inspired me to make this exotic soup.
What do you need?
• 1 ½ litre chicken stock
• 1 heaped tsp. freshly grated ginger
• 2 tbsp. freshly chopped coriander
• 3 yellow capsicum
• 1 onion
• 3 stalks of celery without the leafs
• ½ tsp. smoked paprika
• A dash of cream (optional)
• 2 tbsp. cream cheese and bread to serve with
In a large pot, bring the chicken stock to a boil.
Chop the onions and celery stalks roughly. Add to the boiling stock.
Remove the centre from the capsicums. Cut in big chunks. Add to the soup.
Peel and grate the ginger. Add to the boiling soup.
Add the smoked paprika.
Let it boil for 30 minutes.
Chop the coriander finely.
Check with a sharp knife if the vegetables are soft.
If not, let it cook for another 5-10 minutes. Check again.
With a hand blender, mix the soup for 5 minutes until you have a thick and even blend.
Pour the soup through a big sieve into another pot. (You might have to stir with a tablespoon into the sieve to get all of the soup through)
Sprinkle the coriander on top.
Add a dash of cream to each plate. (Optional)
Serve with bread, topped with cream cheese.
© Magali Schockaert and Gourmetonboard.com, 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Magali Schockaert and Gourmetonboard.com with appropriate and specific direction to the original content.