Yellow banana peppers have a very mild sweet flavor which give a delightful flavor to this soup, while the cashews lend their lovely nutty flavors.

Yellow pepper soup

Serving Size: 2


  • 4 yellow sweet peppers (banana peppers, or Hungarian peppers otherwise yellow bell peppers
  • 2 tbs. oil
  • 2 shallots
  • 1 cup cashews
  • 1&1/2 cups water
  • 2 teaspoons mild mustard
  • 1/2 teaspoon salt
  • 1/2 cup white wine (optional but nicce)
  • dash white pepper


  1. Slice and de-seed the peppers, and chop them in bite sized pieces.
  2. Peel the outer skin from the shallots and cut them finely.
  3. Heat the oil in a medium sized sauce pan add the shallots and peppers.
  4. Saute the peppers until they are soft.
  5. Add the water salt, pepper and cashews and further cook until all ingredients are soft (about 10 minutes).
  6. Puree all the ingredients.
  7. Add the mustard and thin the soup with the white wine.
  8. Season to taste with additional salt pepper and or mustard.
  9. Re-warm the soup before serving.
  10. Garnish with croutons.


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