Cold Orange Bell Pepper and Venison Soup

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.