Yellow Pepper Soup
Recipe Description
Always check the ingredients to make sure the product is vegan.Ingredients
- 2 Tablespoon(s) olive oil
- 3 large, seeded & chopped yellow pepper
- 4 finely chopped shallot
- 1 1/2 Cup(s) raw cashew nuts
- 3 1/2 Cup(s) vegetable stock
- 1 Teaspoon(s) dry mustard
- 1/2 Teaspoon(s) fine, sea salt
- 1/8 Teaspoon(s) freshly ground black pepper
- 1 Bunch(s) sprigs parsley
In a medium skillet, heat the olive oil over medium heat.
Add the bell peppers and shallots, cover, and cook, stirring occasionally, until the peppers are very soft, 8 to 10 minutes.
Remove from the heat.
Put the cashews and 1-1/2 cups of the vegetable stock in a blender.
Blend until smooth, about 1 minute.
Add the cooked peppers, mustard, salt, and pepper, and puree.
Pour the soup into a medium saucepan, and stir in the remaining 2 cups vegetable stock.
Bring just to a simmer over medium heat.
Serve hot, garnished with parsley sprigs.
Add the bell peppers and shallots, cover, and cook, stirring occasionally, until the peppers are very soft, 8 to 10 minutes.
Remove from the heat.
Put the cashews and 1-1/2 cups of the vegetable stock in a blender.
Blend until smooth, about 1 minute.
Add the cooked peppers, mustard, salt, and pepper, and puree.
Pour the soup into a medium saucepan, and stir in the remaining 2 cups vegetable stock.
Bring just to a simmer over medium heat.
Serve hot, garnished with parsley sprigs.
This article uses material from the "Yellow Pepper Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
