300 g peppers (red and yellow mixed)
1 tsp vegan vegetable stock (I use the one from Wela)
120 ml coconut milk
120 ml water
100 g vegan grated cheese
1 tsp carob flour
20 g vegan butter
Put the butter with the locust bean gum in the Thermomix and sweat it at 100° for 2 minutes.
In the meantime, wash, clean and roughly dice the peppers.
Once the time is up, put the peppers into the Thermomix and shred briefly on speed 8
Add the vegetable stock, water and coconut milk and simmer for 15 minutes at 100°.
When the time is up, add the vegan cheese and puree the soup for 1 minute. While doing this, slowly increase to speed eight.
If necessary, season again with vegetable broth
Goes very well with: Vegan bacon
