Raw Red Pepper Avocado Soup

If I had to choose one vegetable that I use the most, it HAS to be bell peppers.

Whether it’s stuffed peppers, topping on a salad, roasted for a soup, blended into a dip  or mixed into veggie burgers, I probably buy about 5 lbs or organic peppers a week. I can’t help it, I just love them so much. Red, green, yellow, orange…I don’t discriminate, they’re all superb!

And this raw vegan soup really showcases the beauty of bell peppers-red, in particular.

It’s super creamy and filling, and has a beautiful, velvety texture. With some added crunch from hemp seeds and zucchini, this soup has it all 🙂

4 red bell peppers, sliced

1 1/2 cups cashews, soaked for 2 hours

Meat of one large avocado

2 cups water (or more to reach desired consistency)

1 small yellow onion, chopped

1 clove garlic, minced

2 tbsp olive oil

1 tbsp brown rice miso

1 tsp chili powder

1 tsp oregano

Sea salt and black pepper

*Hemp seed, chopped zucchini and minced parsley or cilantro for topping

-NOTE: You can rub bell pepper halves with oil and balsamic vinegar and dehydrate for a few hours to deepen the flavor

• Blend all ingredients together in a high speed blender until creamy