I guess we’re soup people. This one directly made it into our top 10. The asparagus gives the bell pepper a lovely dimension and the nutmeg tops it off.

Serving Size: 2

Ingredients:

• 1 large red bell pepper
• 8-9 white asparagus spears
• 1 tbs. vegan margarine
• 2 tbs. tomato puree
• 1/2 teaspoon chili flakes
• pinch sugar
• 1/2 teaspoon nutmeg
• 200 ml. (2 cups) vegetable bouillon

Directions:

1. Peel the asparagus, remove the bottom woody part and cut the asparagus spears into small pieces.
2. Wash the bell pepper, cut and remove the seeds and veins, and cut the pepper into small pieces.
3. Heat the vegan margarine in a large pot.
4. Add the asparagus and bell pepper pieces and saute until they become soft.
5. Add the vegetable bouillon and chili flakes and cook on a low heat for about 15 minutes.
6. Puree the soup.
7. Add the nutmeg.
8. Season to taste with additional slat and pepper if needed.

Notes:

Inspired by http://veggielady.blogspot.com/

Attached Files:

• MacGourmet recipe file

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