Roasted Red Pepper Soup With Cashew Cream

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The ultimate comfort food recipe for a cold day!



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
1/8 teaspoon Sea salt
1 tablespoons Nutritional yeast



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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