Yellow Pepper Soup

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

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.