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Description Edit

Always check the ingredients to make sure the product is vegan.



Ingredients Edit

Directions Edit

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.

Other Links Edit

See also Edit

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