Vegetables are available in every colour, with each colour representing specific contents; a yellow colour represents a source of beta-carotene for example. To ensure that the body is getting all the nutrients required, it is recommended that people should eat as ‘colourfully’ as possible. Eating colourful foods maintains a constant supply of anti-oxidants to the body, which will assist in keeping dangerous free radical formation to a minimum.
In addition, people can also stimulate digestion by sight, rather than simply smell or taste.
Try this bright yellow soup, which also has a very intensive taste, and see how refreshed you feel afterwards.

Yellow Pepper Soup with Ginger

Ingredients: (serves 10)

1 red chilli
1 walnut-size piece of fresh ginger
5 red capsicums
2 sticks of fresh lemon grass
5 strips of saffron
2L vegetable stock
250ml cream, whipped
Sea salt

Methods:

Cook all of the ingredients except the cream and salt and let simmer covered for 20 minutes. Remove the chilli, blend all the remaining contents and strain finely. Season with salt and cream.