Yellow Bell Pepper Soup with Yogurt and S’chug
Ingredients
- 10 Yellow bell peppers — seeded
- 1 Red bell pepper
- 2 ounces SupHerb Farms Fusions® S’chug
- 5 cups Greek yogurt
- 1 sprig Cilantro
- to taste Salt and pepper
Categories
- Categories: American, Middle Eastern, Yemeni
- Ingredients: Plant-Based, Plant-Forward, Soups, Vegetarian
Preparation
- Purée 9 of the 10 yellow bell peppers, SupHerb Farms Fusions® S’chug 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.
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