Roasted Red Pepper Soup With Cashew Cream
Featured Product:
Pumpkin Seeds
The ultimate comfort food recipe for a cold day!
Ingredients
Soup
6
Red bell peppers
chopped
4
Garlic cloves
peeled
1
Onion
diced
5
Sun dried tomatoes
1/2 tablespoon
Lemon juice
600ml
Vegetable stock
Salt
to taste
Pepper
to taste
1 tablespoon
Olive oil
Cashew Cream
130g
Cashews
600ml
Water
1 tablespoons
Nutritional yeast
Instructions
Soup
Preheat the oven to 200C, place the bell peppers on to a baking tray with the peeled garlic cloves, drizzle with oil and sprinkle salt and pepper on top. Roast in the oven for 40 minutes or until slightly charred.
Saute the onion in a pan with olive oil, once soft add the roasted peppers, garlic, tomatoes and vegetable stock. Simmer for 10 minutes, turn off the heat and blend until smooth. Taste for seasoning, add some lemon juice and stir. Serve with cashew cream and pumpkins seeds on top.
Cashew Cream
Soak the cashews over night, drain and add to a blender a long with the salt, yeast, pumpkin seeds and 120ml of water and blend until smooth.
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