Yellow Bell And Basil Soup

• 1 onion, peeled and chopped
• 1 tbsp water
• 4 yellow bell peppers, de-seeded and cut into half inch squares
• 2 garlic cloves, crushed
• 1/2 lb potatoes, peeled and cut into 1/2 inch squares
• 3 3/4 cups vegetable mineral broth
• Juice of half a lemon
• Dulse or kelp
• Fresh basil, finely chopped

1. 1. Cook the onion in water in a large pan for 5 minutes. Do not brown.
2. 2. Add the peppers, garlic and potatoes, then cover and cook gently without browning for 5-10 minutes.
3. 3. Add the AVM broth and simmer 15-20 minutes, until the vegetables are very tender.
4. 4. Puree the soup in a blender or food processor, adjusting the consistency with water if necessary.
5. 5. Add the lemon juice, a tablespoonful at a time and seaweed to taste.
6. 6. Chill and garnish with fresh basil.

onion, water, yellow bell peppers, garlic, potatoes, vegetable mineral, kelp, fresh basil

Taken from www.epicurious.com/recipes/member/views/yellow-bell-and-basil-soup-50057024 (may not work)