Yellow Pepper Soup Recipe

Step 1

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.

Step 2

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.

Step 3

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

Things You'll Need

  • 2tb Olive oil
  • 3lg Yellow bell peppers
  • -- seeded & coarsely chopped
  • 4 Shallots; finely chopped
  • 1 1/2c Raw cashews
  • 3 1/2c Vegetable stock or bouillon
  • 1ts Dry mustard
  • 1/2ts Fine sea salt
  • 1/8ts Freshly ground black pepper
  • Parsley sprigs, for garnish

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