Vegan Red Pepper Soup

From Swim Cafe

[Ed: This was just deee-licious, the crisp flavors of red pepper and asparagus balanced over a sweet base of coconut milk. Coconut milk’s an underappreciated staple of vegan cooking; henceforth I shall give it the respect it so richly deserves.]

Ingredients

3 cans coconut milk

3 red bell peppers

juice of one lemon

1 celery stalk

1 whole red onion

1/3 bunch asparagus

1 pint vegetable broth

2 tablespoons minced garlic

2 teaspoon coriander

1 mint leaf, chopped fine

7 – 8 basil leaves

olive oil

salt and pepper to taste

Preparation

Heat olive oil to point of fragrance. Saute garlic, 2 diced red peppers, celery and onion in the oil; add vegetable broth and blend until smooth. Add coconut milk, lemon juice, coriander, and herbs.

Roughly chop the remaining red pepper; sweat over low heat. Blanch and shock the asparagus; chop into approximately one-inch lengths.

Add the vegetables to the soup, season with salt and pepper to taste. Simmer at least 10 minutes.

Posted: Tuesday Apr 13,2010 09:36 AM In Soup Recipes