Quarter the onion and place in a baking dish together with the peeled garlic cloves, cherry tomatoes and chili peppers. Add oil, salt and pepper and mix. Let caramelize at 180C for 20 minutes. Then let it cool down slightly. This step can be done the day before.
Put some tomatoes aside for the garnish and put the remaining contents of the baking dish - including the juice - in a blender.
Core the cucumber if necessary, cut into pieces and put in the blender.
Put some coriander leaves aside for the garnish and put the remaining bunch with the remaining ingredients in the blender and mix until creamy.
If necessary, season with salt, pepper and vinegar and mix again.
Ladle the soup into the bowls and garnish with the sprouts, hemp seeds, tomatoes, coriander and a dash of olive oil.
Enjoy the meal!
