This vibrant Yellow Pepper Soup is a celebration of sweet, sunny flavors and creamy texture without any dairy. The secret lies in blending raw cashews with vegetable stock to create a luxurious, velvety base that mimics the richness of cream. Roasted yellow bell peppers provide the star flavor, offering a mild sweetness and beautiful golden hue. Aromatic shallots and a hint of dry mustard add depth and warmth, balancing the natural sugars of the peppers. Perfect for a light yet satisfying lunch or a comforting starter on chilly evenings, this vegan-friendly dish comes together quickly in a single pot and blender. Its an excellent make-ahead meal that tastes even better the next day as the flavors meld. Garnished with fresh parsley, its a healthy, elegant option that feels indulgent without the heavy ingredients.
Yellow Pepper Soup
Description
This vibrant Yellow Pepper Soup is a celebration of sweet, sunny flavors and creamy texture without any dairy. The secret lies in blending raw cashews with vegetable stock to create a luxurious, velvety base that mimics the richness of cream. Roasted yellow bell peppers provide the star flavor, offering a mild sweetness and beautiful golden hue. Aromatic shallots and a hint of dry mustard add depth and warmth, balancing the natural sugars of the peppers. Perfect for a light yet satisfying lunch or a comforting starter on chilly evenings, this vegan-friendly dish comes together quickly in a single pot and blender. Its an excellent make-ahead meal that tastes even better the next day as the flavors meld. Garnished with fresh parsley, its a healthy, elegant option that feels indulgent without the heavy ingredients.Ingredients
Directions
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Prepare the vegetables by seeding and coarsely chopping the yellow bell peppers. Peel and finely chop the shallots.
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Heat the olive oil in a medium skillet over medium heat.
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Add the chopped bell peppers and shallots to the skillet. Cover and cook, stirring occasionally, until the peppers are very soft and translucent, about 8 to 10 minutes.
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Remove the skillet from the heat and let the vegetables cool slightly.
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Place the raw cashews and 1-1/2 cups of the vegetable stock into a blender. Blend on high speed until completely smooth and creamy, about 1 minute.
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Add the cooked pepper and shallot mixture to the blender along with the dry mustard, salt, and black pepper. Puree until fully combined and smooth.
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Pour the blended soup mixture into a medium saucepan. Stir in the remaining 2 cups of vegetable stock.
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Bring the soup to a gentle simmer over medium heat, stirring occasionally. Do not boil vigorously. Heat through for about 2-3 minutes.
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Serve hot, garnished with fresh parsley sprigs.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 89.5kcal
- % Daily Value *
- Total Fat 7.7g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 3.0mg1%
- Total Carbohydrate 5.2g2%
- Dietary Fiber 1.9g8%
- Sugars 3.2g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
