Roasted Pepper Soup
Ingredients
Instructions
  1. Heat the oil in a medium sized pan on medium heat. When the oil begins to shimmer, add the chopped shallots and cook until soft. Then add the minced garlic and cook for 2-3 minutes more until the garlic is fragrant.
  2. Add the vegetable broth and scrap the bottom to remove any hard bits. Add in the roasted peppers, salt, chilli and herbs. Remove from heat and set aside.
  3. Place the soaked cashews and almond milk into a blender and puree into a smooth paste. Add the broth and peppers mixture and blend into a smooth, velvety soup. You may need to complete this in batches. Pour the soup back into the pan and place it on medium heat and bring to simmer.
  4. Stir in the apple cider vinegar and smoked paprika. Taste and adjust the spice to your preference. Serve hot and enjoy!