Title: Yellow Pepper Soup
Categories: Soup Vegetarian Vegan
Yield: 6 Servings

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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