Alisa Fleming ~ This fabulous bell pepper cream soup recipe is a mere sampling of the amazing recipes from The 30-Day Vegan Challenge, a multimedia online program created by Colleen Patrick-Goudreau. Colleen has become a big name in the vegan world over the past decade. Beyond this challenge, she has authored numerous top-selling cookbooks, including The Joy of Vegan Baking, The Vegan Table, and Color Me Vegan.
The 30-Day Vegan Challenge features written, audio, and video content to help people who are interested in a transition to vegan living. For each of the 30 days, participants will receive a daily emailing covering topics on cooking, shopping, and even socializing! Naturally, Colleen will also send you fabulous recipes, like this vegan bell pepper cream soup …
- 1 tablespoon extra virgin olive oil or dairy-free margarine
- 4 red bell peppers, seeded and roughly chopped
- 3 carrots, chopped
- 1 yellow onion, roughly chopped
- 4 cloves garlic, chopped
- 6 cups vegetable broth
- ¼ teaspoon cayenne pepper
- ¼ teaspoon crushed red pepper flakes
- ½ to 1 teaspoon salt
- 1-1/2 cups raw cashews
- ½ teaspoon ground black pepper
- Heat the olive oil or dairy-free margarine in a large soup pot over medium heat.
- Stir in the bell peppers, carrots, onion, and garlic. Cook, and stir the vegetables until they’re soft, about 10 minutes.
- Add the vegetable broth, cayenne pepper, red pepper flakes, and ½ teaspoon of the salt, and bring the mixture to a boil. Reduce heat, cover, and simmer until the vegetables are tender, about 20 minutes. Remove from heat, and let the soup cool for 10 minutes, while you make the cashew cream.
- Add the cashews to a blender (high-powered is best), and blend on high power. Add about ¼ to ¾ cup of the broth from the soup, and continue to blend until you have a thick cashew cream. Add the rest of the soup contents to the blender, and blend until smooth while firmly holding down the lid. The steam from hot soup can push the lid off if not careful!
- Test for seasoning, and add more salt, if needed, as well as the ground pepper. Blend again, and then return to the soup pot to heat up. Serve hot.
This looks like an awesome recipe. Looking forward to trying it. The only modification I would make to this delicious-looking soup is to soak the cashews for 3-5 hours before starting the recipe. Once they’ve been soaked, the Phytic acid will be considerably reduced and nutrients preserved as well as the softness of the nut will be better for blending.
Keep in mind that the cashews will not thicken the soup as much if you pre-soak them.
This sounds so good, definitely going to give this a go. Thank you.
Pingback: 75 Best Gluten Free Recipes
Pingback: 103 Best Skinny Holiday Recipes
WANT in a major way! Love how it’s creamy without any cream!
Pingback: A Gift That Keeps On Giving: the 30-Day Vegan Challenge! | Eat Drink Better