Creamy yellow pepper soup

Pumpkin seeds
Supplies:

Large frying pan

Hand blender

Preparation: Finely chop the onion and garlic, dice the celery and carrot. Peel and dice the potatoes, and dice the yellow bell pepper.
Heat a dash of olive oil in a large frying pan over medium heat. Add the onion and garlic and cook for about 3–4 minutes until translucent.
Add the celery, carrot, diced potatoes, and yellow bell pepper. Sauté briefly for about 2–3 minutes. Season with salt and pepper.

Add the coconut milk and vegetable broth to the pot and bring to a boil. Then simmer over low heat with the lid on until the vegetables are tender. This will take about 15–20 minutes.
Remove the pot from the heat and puree the soup with an immersion blender until smooth. If you don't have an immersion blender, you can also puree the soup in batches in a blender.
Serve the yellow bell pepper soup with a baguette or salad on the side. Garnish with plant-based cooking cream, fresh parsley, and pumpkin seeds.