| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Soups, Vegetarian, Vegetables | 6 | Servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 3 | lg | Yellow bell peppers seeded & coarsely chopped |
| 4 | Shallots; finely chopped | |
| 1 1/2 | c | Raw cashews |
| 3 1/2 | c | Vegetable stock or bouillon |
| 1 | ts | Dry mustard |
| 1/2 | ts | Fine sea salt |
| 1/8 | ts | Freshly ground black pepper |
| Parsley sprigs, for garnish |
INSTRUCTIONS
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
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”