Yellow Pepper Soup

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

Ingredients

 * 2 Tablespoon(s) olive oil
 * 3 large, seeded & chopped yellow pepper
 * 4 finely chopped shallot
 * 1 1/2 Cup(s) raw cashew nuts
 * 3 1/2 Cup(s) vegetable stock
 * 1 Teaspoon(s) dry mustard
 * 1/2 Teaspoon(s) fine, sea salt
 * 1/8 Teaspoon(s) freshly ground black pepper
 * 1 Bunch(s) sprigs parsley

Directions
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.