Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 sea salt
1/8 ts Freshly ground black pepper
Parsley sprigs, for garnish

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 1-1/2 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.

Source: May All Be Fed - by John Robbins (including recipes by Jia
Patton and Friends) Typed for you by Karen Mintzias

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