I discovered this recipe on a new site www.vorts.com/veganism/. The creator of this recipe graciously
allowed me to share it with you.
This is the first time I’ve actually roasted and peeled my own red
peppers and it’s was so easy.
There is also a pesto cream sauce that can be drizzled over the soup which
can be found on her site.
Roasted
Red Pepper Bisque- Positively Vegan Blog positivelyvegan.blogspot.com
4 large
red bell peppers
1 onion,
chopped
2 stalks
celery, chopped
2 tablespoons
olive oil
2 tablespoons
soy butter
1/2 cup
fresh basil, packed
1 box
(32 oz.) almond milk
1/2 cup
raw cashews, soaked for 20 minutes or more and drained
1 tablespoon
garlic powder
1/4 teaspoon
red pepper flakes ( more if you like spicy)
1 teaspoon
salt
1/4 teaspoon
white pepper
1/4 teaspoon
sweet smoked paprika
3 tablespoons
tamari
Cut the bell peppers in half lengthwise, tear off the stems, and clean
out the seeds. Place on an oiled
cookie sheet, skin side up, and flatten with your hand. Broil the peppers until the skins turn
black. Quickly place the blackened
peppers in a paper bag, or a bowl, and cover tightly so the peppers can
steam. After about 15 minutes,
remove the blackened skins from the peppers, and chop them coarsely.
Heat the oil and soy butter in a soup pot over medium heat, and add the
onions and celery. Cook until the onions begin to soften and look translucent –
about 5 minutes.
Stir in the roasted peppers, then add all other ingredients.
Pour the soup into your blender- in two or more batches if necessary –
and blend until smooth.
Wonderful! You posted this at the perfect time- I was just looking for recipes to use up some raw cashews and roasted red peppers we need to use up. Thank you! :)
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDelete