Yellow Pepper Soup
Yield
6 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 3 | large |
sweet yellow bell peppers
seeded and coarsely chopped |
*
|
| 4 | each |
shallots
finely chopped |
*
|
| 1 ½ | cups |
cashew nuts
raw |
*
|
| 3 ½ | cups |
vegetable stock
|
|
| 1 | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
sea salt
fine |
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
| 1 | x |
parsley sprigs
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 3 | large |
sweet yellow bell peppers
seeded and coarsely chopped |
*
|
| 4 | each |
shallots
finely chopped |
*
|
| 355 | ml |
cashew nuts
raw |
*
|
| 828 | ml |
vegetable stock
|
|
| 5 | ml |
dry mustard
|
|
| 2.5 | ml |
sea salt
fine |
|
| 0.6 | ml |
black pepper
freshly ground |
|
| 1 | x |
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 1½ 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.
