Red Pepper Soup

This is a nutritious soup that can be enjoyed warm

or cold. It is thick and creamy and hits the spot. High in fiber this filling soup delivers a satisfying meal great for lunch or dinner. Eating red peppers are a good source of vitamins A and C and have antioxidant and anti-inflammatory properties.

1 large cooked yellow potato

2-3 mini red peppers roasted or raw

1/4 cup raw cashews

1 tsp coconut aminos (optional)

1 tsp vegan Worcestershire (optional)

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

1 cup plant milk or water

1/4 tsp dried parsley or chives for garnish

Steam potato until fork tender. If roasting, slice mini red peppers and place on baking sheet. Bake in oven on 400 degrees for about 5 to 10 minutes until peppers soften up. If not cooking, throw uncooked red mini peppers in blender. Then place cooked potato, and all other ingredients except parsley or garnish in a high speed blender. Add one cup of plant milk or water and blend until smooth. Pour into serving bowl and sprinkle with parsley. Enjoy this soup with a salad or sandwich. Serve hot or cold. Either way it’s delicious.