Vegan Red Pepper Soup

From Swim Cafe

[Ed: This was just deee-licious, the crisp flavors of red pepper and asparagus balanced over a sweet base of coconut milk. Coconut milk’s an underappreciated staple of vegan cooking; henceforth I shall give it the respect it so richly deserves.]


3 cans coconut milk
3 red bell peppers
juice of one lemon
1 celery stalk
1 whole red onion
1/3 bunch asparagus
1 pint vegetable broth
2 tablespoons minced garlic
2 teaspoon coriander
1 mint leaf, chopped fine
7 – 8 basil leaves
olive oil
salt and pepper to taste


Heat olive oil to point of fragrance. Saute garlic, 2 diced red peppers, celery and onion in the oil; add vegetable broth and blend until smooth. Add coconut milk, lemon juice, coriander, and herbs.

Roughly chop the remaining red pepper; sweat over low heat. Blanch and shock the asparagus; chop into approximately one-inch lengths.

Add the vegetables to the soup, season with salt and pepper to taste. Simmer at least 10 minutes.


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