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Yellow pepper soup

Yield: 6 Servings

Ingredients:

• 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

Instructions:

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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