4 large peppers (red and / or green)
750 ml vegetable broth
100 ml almond milk
1/4 teaspoon ground cumin
Olive oil (*)
To roast the peppers, we put them on a baking tray, washed and dried, and place them in the oven at 180 degrees. After 30 minutes, we turn them and let them roast for another 30 minutes.
After removing the peppers from the oven, we wait until they have cooled down a bit and remove the seeds and skin so that only the pulp remains.
Then we chop the onion and fry in oil until it is transparent. We add the sliced peppers and stir. Next we add the broth, salt and cumin.
In the covered pot we let the soup cook over low heat for 10 minutes. Turn off the heat and puree the soup with the hand mixer.
Finally, add the almond milk and mix again.
(*) This recipe is suitable for the days after fasting, but you should not use oil, especially on the first build up day. On the second build up day you can use it, but only little.