- 1 onion, peeled and chopped
- 1 tbsp water
- 4 yellow bell peppers, de-seeded and cut into half inch squares
- 2 garlic cloves, crushed
- ½ lb potatoes, peeled and cut into ½ inch squares
- 3 ¾ cups AVM Broth
- Juice of half a lemon
- Dulse or kelp
- Fresh basil, finely chopped
Yellow Bell Pepper and Basil Soup
Cook the onion in water in a large pan for 5 minutes. Do not brown.
Add the peppers, garlic and potatoes, then cover and cook gently without browning for 5 – 10 minutes.
Add the AVM Broth and simmer 15 – 20 minutes, until the vegetables are very tender.
Puree the soup in a blender or food processor, adjusting the consistency with water if necessary.
Add the lemon juice, a tablespoonful at a time and seaweed to taste.
Chill and garnish with fresh basil.