Guns N' Roses Pepper Cream Soup With Basil
Alex
Soups taste better after resting in the fridge, so don't worry about finishing it all today.
People: 1
25 min

Ingredients

50 grams
Acorn Squash
3
Asparagus
8 leaf
Basil
0.75 tbsp
Chili Oil
0.25
Nectarine
1
Pita Bread
0.5
Red Bell Pepper
25 grams
Sauerkraut
220 ml
Stock

View recipe in app to see recipe nutrition (find app below).


Prep

  1. Peel and cut your acorn squash. All ingredients should have a similar size and shape.
  2. Wash and cut your asparagus so that they all have a similar size and shape.
  3. Slice your nectarine into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.
  4. Finely chop your basil and red bell pepper.

Heating Steps

  1. Heat oil in a pot, add Acorn Squash and Asparagus and fry for 10 minutes.Finally, add Red Bell Pepper and fry for 5 more minutes.
  2. Add your vegetable stock to the pot and simmer for about 15 minutes or until all vegetables are tender. Add salt and pepper to taste.
  3. Add chili oil and mix.

Finishing Touches

  1. Use a blender to purée your soup to the desired consistency.
  2. Add Basil, Nectarine, Pita Bread and Sauerkraut on top.