👩‍🍳Bell peppers soup brings color to the table. A delicious recipe for you to try at home, coming directly from my kitchen. This recipe is wonderfully creamy and simply delicious in taste. Brings variety to our soup plates and for a change too. The Gremolata is a seasoning mixture from Italian cuisine. But this one tonight is my version with grated coconut, pounded garlic and coriander. Just to get the fresh flavors.Topped on my oven salmon with sliced lemon, pumpkin and fennel. For the soup I got bell peppers of three colors, such as red, yellow and green. Also leek, celery, tomato, dried basil leaves and tomato pesto. To make the soup taste fine I added Cream fine with 15 percent fat in it. Served with boiled broccoli for me and for my hubby with white rice. Happy Prepping and Guten Appetit!


2pieces Salmon

a small Pumpkin

1 Fennel

1 Lemon, sliced

half a head of Broccoli

6 cloves Garlic, pounded

Some Olive oil

80g Coconut, grated

a handful Coriander, chopped

1 Stem Celery

1 piece Tomato

Bell Peppers, 1 Yellow, 1 Red and 1 Green

1tbsp. Tomato Pesto


Cream Fine with 15% Fat, alternative Milk or Whip Cream (optional)

Salt and Pepper to taste



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