Yellow Pepper Soup

Yellow Pepper Soup Recipe - Vegan Recipe with Cashews and Vegetable Stock

Preparation time: 15 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegan diet

Introduction

History

Yellow pepper soup has been enjoyed for centuries in various cultures around the world. Peppers have long been used in cooking for their vibrant color and unique flavor. This recipe combines the sweetness of yellow peppers with the richness of nuts to create a comforting and delicious soup.

Ingredients

2 tbsp of olive oil
3 large yellow peppers, seeded and chopped
4 shallots, finely chopped
1.5 Cups of raw cashew nuts
3.5 Cups of vegetable stock
1 tsp of dry mustard
0.5 tsp of fine sea salt
0.13 tsp of freshly ground black pepper
1 Bunch of parsley sprigs

How to prepare

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 1.5 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 of vegetable stock.
Bring just to a simmer over medium heat.
Serve hot, garnished with parsley sprigs.

Variations

Add a splash of cream or coconut milk for a creamier texture.
Roast the peppers before adding them to the soup for a smoky flavor.
Add a pinch of cayenne pepper for a spicy kick.

Cooking Tips & Tricks

Be sure to cook the peppers and shallots until they are very soft to ensure a smooth and creamy texture.

- Blending the nuts with a portion of the vegetable stock helps to create a creamy base for the soup.

- Garnish the soup with fresh parsley sprigs for a pop of color and added flavor.

Serving Suggestions

Yellow pepper soup pairs well with a side salad or a crusty bread for a complete meal. Serve hot and garnish with fresh parsley sprigs for a pop of color.

Cooking Techniques

Be sure to cook the peppers and shallots until they are very soft to ensure a smooth texture.

- Blend the nuts with a portion of the vegetable stock to create a creamy base for the soup.

Ingredient Substitutions

Use any color of bell peppers in place of yellow peppers.

- Substitute almonds or cashews for the raw nuts.

Make Ahead Tips

Yellow pepper soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve yellow pepper soup in individual bowls and garnish with a drizzle of olive oil and a sprinkle of freshly ground black pepper. Add a sprig of parsley for a finishing touch.

Pairing Recommendations

Yellow pepper soup pairs well with a crisp white wine or a light salad for a complete meal. Serve with a side of crusty bread for a satisfying and delicious dish.

Storage and Reheating Instructions

Store any leftover yellow pepper soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of yellow pepper soup contains approximately 250 calories.

Carbohydrates

Each serving of yellow pepper soup contains approximately 15 grams of carbohydrates.

Fats

Each serving of yellow pepper soup contains approximately 12 grams of fats.

Proteins

Each serving of yellow pepper soup contains approximately 6 grams of proteins.

Vitamins and minerals

Yellow peppers are rich in vitamins A and C, as well as potassium and folate. This soup is a great way to incorporate these essential nutrients into your diet.

Alergens

This recipe contains nuts. Please be mindful of any nut allergies when preparing and serving this dish.

Summary

Yellow pepper soup is a nutritious and delicious dish that is rich in vitamins, minerals, and healthy fats. It is a great option for a light and satisfying meal.

Summary

Yellow pepper soup is a delicious and nutritious dish that is perfect for any time of year. This creamy soup is made with fresh yellow peppers, shallots, nuts, and vegetable stock, creating a flavorful and satisfying meal that is sure to please. Enjoy this soup as a light and satisfying meal that is rich in vitamins, minerals, and healthy fats.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Yellow Pepper Soup. It was many years ago, when I was just a young girl living in a small village nestled in the rolling hills of Tuscany. My grandmother, Nonna Maria, was known throughout the village for her incredible cooking skills, and she had passed down her knowledge and love for food to me.

One day, as I was helping Nonna Maria prepare a meal for our family, she handed me a yellow pepper and a sharp knife. "Today, we are going to make something special," she said with a twinkle in her eye. I watched in awe as she expertly sliced the pepper, removing the seeds and membrane with ease. She then proceeded to sauté the pepper with onions, garlic, and a touch of olive oil until they were soft and fragrant.

As the aroma of the peppers filled the kitchen, Nonna Maria told me the story behind the recipe. She had learned it from a dear friend who had traveled to Spain and brought back this delicious soup recipe. It was a simple yet flavorful dish that had become a favorite in our family ever since.

Nonna Maria added a splash of white wine and chicken broth to the peppers, letting them simmer until they were tender. She then pureed the mixture until it was smooth and creamy, adding a dollop of creamy yogurt for a touch of richness. The soup was finished off with a sprinkle of fresh herbs and a drizzle of olive oil, enhancing the flavors and adding a touch of elegance to the dish.

I watched in awe as Nonna Maria plated the soup, garnishing it with a swirl of yogurt and a sprinkle of fresh herbs. The vibrant yellow color of the soup was a feast for the eyes, and the aroma that wafted from the bowl was simply intoxicating. I couldn't wait to take my first taste.

As I savored the first spoonful of the soup, I was transported to a different world. The flavors were a perfect balance of sweet and savory, with a hint of tanginess from the yogurt. The richness of the olive oil paired perfectly with the creamy texture of the soup, creating a dish that was both comforting and luxurious.

From that day on, Yellow Pepper Soup became a staple in our household. I would often make it for special occasions or when I wanted to impress guests with my cooking skills. Each time I made it, I would think back to that day in the kitchen with Nonna Maria, learning the recipe that had become a cherished part of our family tradition.

Over the years, I have made some tweaks to the recipe, adding my own personal touch with a sprinkle of smoked paprika or a drizzle of balsamic vinegar. But the heart of the dish remains the same – a simple yet elegant soup that never fails to delight the senses and warm the soul.

As I sit here now, reflecting on the memories of that day in the kitchen with Nonna Maria, I am grateful for the gift of cooking that she passed down to me. The love and passion that she instilled in me for food has shaped me into the cook that I am today, and I will always cherish the moments spent learning and creating in the kitchen with her.

And so, whenever I make Yellow Pepper Soup, I am reminded of the bonds of family, the joy of sharing a meal with loved ones, and the simple pleasure of good food. It is a recipe that has stood the test of time, bringing comfort and joy to all who taste it – a true testament to the power of good food and the love that goes into each dish.