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Suggest a better descriptionIn 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. Source: May All Be Fed - by John Robbins (including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias
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Serving Size: 1 Serving (130g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 237 | ||
Calories from Fat: 158 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.5g | 23 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 201.2mg | 7 % | |
Potassium 398.8mg | 10 % | |
Total Carbohydrate 17.5g | 5 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 15.4g | ||
Protein 6.5g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 237
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