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I served this soup to my mother-in-law, who’s not especially fond of health foods, and she thought it was delicious. She asked me what was in it. I started to tell her about the veggies… and then the phone rang. Saved by the bell! I never got to tell her it had almond butter! The almond butter adds awesome creaminess to this ruby-studded soup. It’s so good I had some for breakfast!
2 tablespoons walnut oil
1 large onion, diced
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
3 red peppers, quartered and sliced crosswise
2 yellow pepper, quartered and sliced crosswise
1 carrot, cut in chunks
7 cups boiling water
1 bay leaf (optional)
salt, to taste
pepper, to taste
full 1/4 cup Gefen Almond Butter
handful fresh parsley
1–2 tablespoons walnut oil
pinch of salt
Gefen Paprika (optional)
Heat oil in a six-quart pot.
Add onion and sauté for five minutes, until translucent. Add garlic, pepper strips, and carrot and continue sautéing, over low heat, for 15 minutes, stirring often.
Add water, bay leaf, if using, and salt and pepper. Bring to a boil. Lower heat and cook for 30 minutes.
Remove from heat. Stir in almond butter. Blend with an immersion blender until thick and creamy, but tiny pieces of red pepper remain.
Place parsley, oil, and salt in the food processor with knife attachment. Process, scraping down bowl, until it comes together.
Garnish each serving with a dollop of parsley or stir it into the soup before serving. Sprinkle with paprika, if desired. This soup can be frozen.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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