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Arise & Shine

Yellow Bell Pepper and Basil Soup


  • 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.

Serve cold.

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