Asparagus Tomato Red Bell Pepper Soup
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.