Roasted Pepper Soup With Almond Cheese

Roasted Pepper Soup With Almond Cheese

Creamy, healthy, colorful, and full of flavor.  Try this roasted pepper soup and let me know what you think.

Ingredients:

Soup:

• 1 red onion, roughly chopped
• 1 pkg mini peppers
• 1 head garlic, cut off the top and wrap in foil
• olive oil
• salt, pepper, crushed red pepper
• cholulu, a little to taste
• ½ to 1 c vegetable broth

Almond Cheese:

•  2 c raw almonds, soaked overnight
• 7 sprays liquid aminos
• 2 cloves garlic
• salt, pepper, crushed red pepper
• 1 T tahini
• 1/3 c water

Directions:

1. For soup, roast onion, peppers and garlic with a little olive oil at 375 degrees for about 35 minutes, cool slightly.
2. Cut ends off of peppers, and place in blender along with the rest of the ingredients and blend until smooth.
3. Add more broth if you want soup thinner, taste and adjust seasonings, if necessary.
4. For almond cheese, process ingredients in blender until smooth, taste and adjust seasoning if necessary.
5. Store extra almond cheese in refrigerator and use on sandwiches or crackers or as a dip for crunchy veggies.
6. Serve soup with a dollop of almond cheese in the center.

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