Mushroom Red Pepper Soup

The color of the soup doesn’t come out looking very appetizing but it’s really delicious (if I say so myself)

Ingredients (I was hungry so I only made one serving of soup – for larger batches just increase your veggies)

  • 1/4 chopped red pepper
  • 1 portobello mushroom steak chopped
  • about 5 stalks of asparagus chopped
  • 1 tbsp of oil
  • about 1 1/2 cup of Almond milk
  • pepper to taste
  • salt to taste
Directions
  • Saute veggies for about 5 minutes in the oil
  • Add 1/2 cup of Almond milk, cover, and cook for about 20 minutes
  • The milk should be almost absorbed by the veggies
  • Transfer to blender and add the additional 1 cup of Almond Milk
  • Puree veggies and milk until smooth – add in pepper and salt to taste at this time
  • Serve!
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