4 red peppers
1 leek
1 onion
1 little courgette
fresh ginger
750 ml vegetable stock
200 ml cream
3 tablespoons olive oil
1 teaspoon lemon juice
chives
dill
1 teaspoon honey
salt
pepper

Wash the vegetables and cut them in small pieces. Cut the ginger. Stew all in oil, add the stock and the cream and cook for 10 minutes. Add the tomato purée, the lemon juice, the honey and the spices. Make a purée and decorate with chives and dill.