Ravioli in Red Pepper Brodo

 

Ingredients
8 oz roasted red bell peppers, chopped roughly
1 tbsp plant butter
2 large cloves of garlic, minced
4 cups water
1 or 2 cubes of Not-Chicken bouillon
1/4 cup vegan parmesan rinds*
1 tsp paprika
a pinch of white pepper
a pinch of nutmeg
salt to taste
vegan ravioli
red pepper flakes for garnish

Instructions
Melt the butter over medium heat in a large saucepan.
Add garlic and cook til fragrant, about 1 to 2 minutes.
Add chopped peppers, cook another 2 minutes, then add water, bouillon cubes, parmesan rinds, and seasoning.
Bring to a boil, cover pot, reduce heat to low, and simmer soup for thirty minutes.
Remove the rinds (leave them in for a creamier soup), and blend the soup with an immersion blender til smooth.
Taste, adjust for seasoning, raise the heat, and add the ravioli.
Cook the ravioli in the broth til done, and serve.
Garnish with red pepper flakes.
Enjoy!

*For the vegan parmesan rinds, you will need a block or wedge of vegan parmesan cheese, like Violife. Allow it to sit out of its packaging at room temperature, and as it begins to crack, break it up into chunks. Once it's dry, after three or four days, store it in a covered container in the refrigerator. You may substitute shredded parmesan or nutritional yeast for a creamier broth.