Peel and dice the carrots, peel and chop the onions and garlic. Wash and dice the tomatoes and yellow bell pepper.
Cut 1 corn cob into 4 equal pieces and cook in salt water until tender.
Marinate the small green bell peppers with a little olive oil, salt and pepper and grill in a grill pan.
Finely chop the herbs.
Heat the olive oil in a pan and sauté the onions, garlic, and carrot. Add the meat and sauté, then add the tomatoes and yellow bell pepper. Sprinkle with the paprika and sauté a little longer.
Add the vegetable stock, season with salt and pepper, and cook until the vegetables are tender. Fry the corn cobs in a little butter then sprinkle with chopped herbs and a little salt.
Put the vegetable stock in a measuring jug with the lecithin or soy drink and peppercorns and use a hand blender to mix to a foamy texture.
