Yellow pepper soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 3 | larges | Yellow bell peppers seeded & coarsely chopped |
| 4 | eaches | Shallots, finely chopped |
| 1½ | cup | Raw cashews |
| 3½ | cup | Vegetable stock or bouillon |
| 1 | teaspoon | Dry mustard |
| ½ | teaspoon | Sea salt |
| ⅛ | teaspoon | Freshly ground black pepper |
| Parsley sprigs, for garnish | ||
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 1-½ 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.
John Robbins, "May All Be Fed" Posted by Karen Mintzias Submitted By MARK SATTERLY On 11-02-95
Related recipes
- Chicken pepper pot soup
- Cold pepper soup
- Creamy green pepper soup
- Creamy red bell pepper soup
- Green pepper and tomato soup
- Hot pepper soup
- Leek and pepper soup
- Pepper and tomato soup
- Pepper pot soup
- Pepper soup
- Red and yellow bell pepper soup
- Red bell pepper soup
- Red pepper soup
- Roasted pepper soup
- Roasted yellow pepper soup
- Smoked red bell pepper soup
- Sweet potato & pepper soup
- Sweet potato and pepper soup
- Tomato and pepper soup
- Yellow pepper bread soup