Title: Yellow pepper soup
 Categories: Soups, Vegetarian, Vegan
      Yield: 6 Servings
 
      2 tb Olive oil
      3 lg Yellow bell peppers
           -- seeded & coarsely chopped
      4    Shallots; finely chopped
  1 1/2 c  Raw cashews
  3 1/2 c  Vegetable stock or bouillon
      1 ts Dry mustard
    1/2 ts Fine sea salt
    1/8 ts Freshly ground black pepper
           Parsley sprigs, for garnish
 
  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 1-1/2 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
  vegetable stock.  Bring just to a simmer over medium heat.  Serve hot,
  garnished with parsley sprigs.