Posted by Ciruli Brothers on 23 Jul 2013 /
Serves 6 – 8
1 tbsp. extra virgin olive oil
2 Ciruli Brothers™ red bell peppers, cored, seeded & chopped
1 Ciruli Brothers™ yellow bell pepper, cored, seeded & chopped
1 Ciruli Brothers™ orange bell pepper, cored, seeded & chopped
2 carrots, peeled & chopped
1 yellow or white onion, peeled & chopped
4 cloves garlic, chopped
6 cups vegetable broth
¼ tsp. cayenne pepper
¼ tsp. crushed red pepper flakes
1 tsp. salt
½ tsp. ground black pepper
1 ½ cups raw walnuts
1 tsp. died basil for garnish
6 tbs. grated, white cheese for garnish
Heat the olive oil in a large soup pot over medium heat and add the vegetables. Mix lightly and sauté for about 10 minutes or until the vegetables are soft.
Add the broth, salt, cayenne, black pepper and red pepper flakes to the mix and bring to a boil. Reduce heat, cover and simmer for roughly 20 minutes, then remove from heat and let soup cool.
In a high-powered blender, mix the walnuts with 1/2 cup of the soup’s broth until you get an even, creamy mixture. Then, add the rest of the soup and blend until it is completely creamy and smooth. Taste it to see if it needs additional seasoning. TIP: Make sure you allowed the soup to cool off before you blend it – Avoid a potential mess! Don’t blend while it’s hot or the heat/pressure from the blender will cause the lid to pop off while the blender is on.
Return soup to the pot and reheat using low-medium heat, mixing soup lightly to prevent from sticking.
Serve in bowls while soup is still hot. Top with a sprinkle of dried basil and some grated white cheese. Enjoy!
This recipe was submitted for www.cirulibrothers.com by Ms. Susan B. of Arizona. The recipe was adapted from http://www.mensfitness.com.