Yellow Pepper Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
3 large: Yellow bell peppers, seeded & coarsely chopped
4: Shallots, finely chopped
1 1/2 cup: Raw cashews,
3 1/2 cup: Vegetable stock or bouillon,
1 tsp: Dry mustard,
1/2 tsp: Fine sea salt,
1/8 tsp: Freshly ground black pepper,
Parsley sprigs, for garnish
Directions:
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.
Source: May All Be Fed - by John Robbins (including recipes by Jia
Patton and Friends) Typed for you by Karen Mintzias
Source from luhu.jp
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.
Source: May All Be Fed - by John Robbins (including recipes by Jia
Patton and Friends) Typed for you by Karen Mintzias
Source from luhu.jp