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Yellow Bell Pepper Soup With Chunky Pulled Peaz

Bell pepper and curry soup, so tasty!

30 minutes

4 persons


  • 6 yellow bell peppers, diced
  • 2 red onions roughly chopped
  • 3 cloves of garlic finely chopped
  • 1 cm fresh ginger, grated
  • 2 stocks of lemongrass
  • 1 tsp yellow curry
  • 2 tsps turmeric
  • 3 tsp siracha
  • 1 liter of coconut milk
  • 0,5 liter of vegetable stock
  • 5 bay leaves
  • 280 gram Chunky Pulled Peaz Mediterranean

Put on 0,5 liter of water to boil for the vegetable stock.
In a stockpot over medium heat, fry the onion, garlic, and ginger for 5 minutes. Add the yellow bell peppers and fry again for 10 minutes.
Add the hot vegetable stock and coconut milk , turmeric, yellow curry and siracha, cover and bring to a boil and let it simmer for 5 minutes. Mix the soup with a mixer until it’s as smooth as you like. Add the lemongrass and bay leaves for extra taste.
Prepare the Chunky Pulled Peaz in a frying pan. Top the soup with with some Chunky Pulled Peaz.

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