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Vegan Roasted Red Pepper Soup


5 large red bell peppers
2 Tbsp. olive oil, plus extra for garnish
½ large yellow onion, chopped
2 cloves garlic, chopped
salt and pepper to taste
2 Tbsp. flour
2 Tbsp. balsamic vinegar
2 cups vegetable stock
1.5 cups almond milk (I used vanilla-flavored and it was fine)
¼ cup fresh parsley, for garnish (optional)



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