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Yellow Pepper Soup Recipe
Serves 6
Ingredients: 2 tbsp olive oil
3 large yellow bell peppers, seeded and coarsely chopped
4 shallots, finely chopped
1 1/2 cups raw cashews
3 1/2 cups 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
Instructions: 1. In a medium skillet, heat the olive oil over medium heat.
2. Add the bell peppers and shallots, cover and cook, stirring occasionally, until the peppers are very soft, 8 to 10 minutes.
3. Remove from the heat.
4. Put the cashews and 1 1/2 cups of the vegetable stock in a blender.
5. Blend until smooth, about 1 minute.
6. Add the cooked peppers, mustard, salt, and pepper, and puree.
7. Pour the soup into a medium saucepan, and stir in the remaining 2 cups vegetable stock.
8. Bring just to a simmer over medium heat.
9. Serve hot, garnished with parsley sprigs.
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