- 3 red peppers
- 3 tbsp olive oil
- 1 clove garlic
- 1 15 cl glass of water
- 6 tbsp bioSnacky mung bean sprouts
- 4 tbsp bioSnacky mung bean sprouts for decoration
- To taste Herbamare® Original
- Olive or argan oil
Cut the red peppers into strips. Place them in thick-bottomed pan with the clove of garlic and olive oil to cook over low heat. After 10 minutes, stir to coat the peppers thoroughly and add glass of water. Continue cooking over low heat. When the peppers are cooked through, place them along with cooking liquid and mung bean sprouting seeds into a large bowl.
Add Herbamare® and reduce to cream. Serve warm or cold in cups and decorate with mung bean sprouts. Sprinkle with trickle of olive or argan oil.
A creamy-style velouté that can be used as an aperitif in small glasses or as an entrée accompanied by toast. The mung bean seeds are used in the sprouting seed and sprout forms in this recipe, with some being mixed into the soup and others added as decoration. One way in which to savor sprouts at two different stages.