Yellow Bell Pepper Soup with Yogurt and North African Green Harissa
Ingredients
- 10 Yellow bell peppers — seeded
- 1 Red bell pepper
- 2 ounces SupHerb Farms Fusions® North African Green Harissa
- 5 cups Greek yogurt
- 1 sprig Cilantro
- to taste Salt and pepper
Categories
- Categories: African, American
- Ingredients: Plant-Based, Plant-Forward, Soups, Vegetarian
Preparation
- Purée 9 of the 10 yellow bell peppers, SupHerb Farms Fusions® North African Green Harissa and Greek yogurt in a blender until smooth.
- Season with coarse salt and chill for 1 hour.
- Brunoise the remaining yellow and red bell pepper.
- Check seasoning and adjust if necessary.
- Garnish with brunoised red and yellow bell peppers, a cilantro sprig and serve.
