Source: May All Be Fed: Diet for a New World
Date tried: March 28, 2012
Yield: 6 servings
Time needed: 20 minutes
This is a very nice puréed soup. The blend of cashews and peppers is perfect.
Yellow Pepper Soup
2 Tbsp. olive oil
3 large yellow bell peppers, seeded and chopped
4 shallots, chopped
1 ½ cups raw cashews
3 ½ cups vegetable stock or water with vegetable bouillon cubes
1 tsp. dry mustard
½ tsp. sea salt
1/8 tsp. black pepper
Parsley sprigs for garnish
Sauté yellow bell peppers and shallots gently, stirring occasionally, until peppers are very soft (8-10 minutes). Remove from heat.
Put cashews in blender with 1 ½ cups vegetable stock. Purée until smooth.
Add sautéed vegetables and seasonings to blender and puree.
Return purée to soup pot adding rest of vegetable stock.
Bring just to a simmer to warm through. Serve with parsley sprigs as garnish.