Cucumber soup. Stuffed peppers with orzo pasta.
A delicious idea for a vegan, two-course dinner that you can prepare in one go. Classic cucumber soup full of flavors and aromas made from pickled cucumbers, and steamed peppers filled with a stuffing of creamy orzo pasta with spinach.
Preparation: 2h
Easy
Preparation: 2h
Easy
Ingredients:
- 1200 g water
- 1 g ground black pepper
- 1 g allspice
- 80 g broth paste - CVR
- 1 g bay leaf
- 2 g hot paprika powder
- 2 g sweet paprika
- 100 g dried tomatoes
- 600 g pickled cucumbers
- 200 g orzo pasta
- 60 g pickled dried tomatoes
- 200 g pickle brine
- 300 g vegetable stock - CVR
- 320 g Onion, raw
- 12 g garlic
- 100 g Carrot
- 6 g salt
- 600 g Pepper, red
- 150 g spinach
- 70 g Oil, rapeseed
- 10 g Dill
- 350 g Potato, long stored
- 3 g garlic salt
Method of cooking:
- Prepare 4 medium-sized peppers. Wash the peppers, cut off the top with the stem, cut the top into smaller pieces and set aside. Remove the seed cores and white fibers from inside of the peppers and set aside.
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