Monday, March 7, 2016

Creamy Red Pepper Soup

As the seasons change from winter to spring our body needs different foods.

It doesn't need the heavy, grounding foods that keep us warm in the winter. It wants the light, cleansing foods of Spring - think radishes, bell peppers, arugula, peas, mint, garlic...

People think spring cleaning only applies to their home but it also applies to the body.

Is there something you have been eating this winter that your could "clean out" of your diet for spring?

Something to help you lighten up?

Write it down - which makes it real - and commit to "cleaning" it out.

Boom. Spring Cleaning Done!

And it's only March...You are awesome!

Speaking of awesome, today's Meatless Monday recipe is a delicious, fresh Creamy Red Pepper Soup.

It is quick and easy to make and loaded with vitamin C from the red peppers - the perfect antioxidant for gorgeous spring skin, a super healthy immune system and iron absorption.

The "creaminess" comes from cashews which are full of protein, iron and fibre.

Its a perfect early spring recipe - full of clean, light peppers and a touch of warmth since the evenings are still a bit chilly.


"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients."
~Julia Child

Creamy Red Pepper Soup

3 cloves garlic, minced
1/2 white onion, chopped
4 red peppers, seeded and chopped
2 Tbsp olive oil
3 cups vegetable broth
1/2 tsp cumin
1/2 cup raw cashews
1/2 cup water
fresh ground sea salt and pepper

In a large soup pot, saute the garlic, onion and red peppers in 2 Tbsp olive oil on medium low heat for about 5 minutes. Add the cumin, vegetable broth and generous amounts of fresh ground sea salt and pepper and stir well. Bring to a boil and then let simmer for 30 minutes.

While the soup is simmering, blend the cashews and water in a food processor or high speed blender until they become a "milk".

Add the blended cashew mixture to the soup once it has finished cooking for the 30 minutes and blend everything together with an immersion blender for 3-5 minutes or until all ingredients are creamy smooth. Heat on medium for an additional 5 minutes adding in a touch more salt and pepper to taste.

Love this healthy recipe? 
Want vegan recipes delivered to your inbox? 

No comments:

Post a Comment