Yellow Pepper Soup
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...
Ingredients
- 2tbsp olive oil
- 3large yellow bell peppers
- 11/2 c raw cashews
- 31/2 c vegetable stock or bouillon
- 1tsp dry mustard
- 1/2tsp fine sea salt
- 1/8tsp freshly ground black pepper
Directions
- 1
2 tb Olive oil 3 lg Yellow bell peppers -- seeded & coarsely chopped 4 Shallots
- 2
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 pep
- 3
Add the bell peppers and shallots, cover, and cook, stirring occasionally, until the peppers are very soft, 8 to 10 minutes
- 4
Remove from the heat
- 5
Put the cashews and 1-1/2 cups of the vegetable stock in a blender
- 6
Blend until smooth, about 1 minute
- 7
Add the cooked peppers, mustard, salt, and pepper, and puree
- 8
Pour the soup into a medium saucepan, and stir in the remaining 2 cups vegetable stock