Ingredients

1 onion, peeled and chopped

1 tbsp water

4 yellow bell peppers, de-seeded and cut into half inch squares

2 garlic cloves, crushed

½ lb potatoes, peeled and cut into ½ inch squares

3 ¾ cups vegetable mineral broth

Juice of half a lemon

Dulse or kelp

Fresh basil, finely chopped

Preparation

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