How to make it

  • Peel the asparagus, remove the bottom woody part and cut the asparagus spears into small pieces.
  • Wash the bell pepper, cut and remove the seeds and veins, and cut the pepper into small pieces.
  • Heat the vegan margarine in a large pot.
  • Add the asparagus and bell pepper pieces and saute until they become soft.
  • Add the vegetable bouillon and chili flakes and cook on a low heat for about 15 minutes.
  • Puree the soup.
  • Add the nutmeg.
  • Season to taste with additional slat and pepper if needed.

Reviews & Comments 2

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    " It was excellent "
    ttheriot ate it and said...
    This looks great! I can't wait to try it!
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  • dahlka 6 years ago
    I'll be adding this to my recipes for the next week! Thanks! It looks great!
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