First course

Cold Orange Bell Pepper and Venison Soup

Name: Cold Orange Bell Pepper and Venison Soup
Total time: 44 min
Ingredients: 102 g Galangal; 17 ml Peanut oil; 3 piece Orange bell pepper; 8 g Black cardamom; 147 g Green lentils; 136 g Venison; 3 g Salt; 1 piece Red onion; 2 piece Broccoli; 182 ml Chicken stock

by Andrii M.

Cooking time44 min

Calories1,382 kcal / portion

Creation dateJul 29, 2026

Rating

Black cardamom8 g25 kcal
Broccoli2 piece238 kcal
Chicken stock182 ml66 kcal
Galangal102 g82 kcal
Green lentils147 g517 kcal
Orange bell pepper3 piece97 kcal
Peanut oil17 ml150 kcal
Red onion1 piece44 kcal
Salt3 g0 kcal
Venison136 g163 kcal

Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.

Description

A cold bowl built around orange bell pepper and venison, simmered with broccoli and red onion in a fragrant chicken stock. 1. Warm peanut oil in a large pot and sweat broccoli and red onion with orange bell pepper until softened. 2. Add the venison and cook until lightly browned. 3. Pour in the chicken stock, season with salt and black cardamom, and simmer for 44 minutes after stirring in the green lentils. Finish with galangal and serve piping hot.

Allergens

Peanuts