| 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
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