1 medium onion, finely chopped
1/2 c. chopped celery or green pepper
1/2 tsp. ground cumin seed
1 Tbsp. oil
1 Tbsp. whole wheat flour
2 c. vegetable stock
1 c. skim milk
1 c. lightly toasted cashews
dash of hot sauce (optional)
1 tsp. salt
generous grind of fresh black pepper
1/2 c. fresh or frozen peas
1/4 c. thinly sliced scallions

Sauté onion, celery or green pepper and cumin seed in oil until tender. Stir in flour and sauté briefly. Add vegetable stock and cook, stirring, until it thickens slightly. Add milk.

Place cashews in blender and pour in 2 cups of soup. Blend quite thoroughly, adding hot sauce (if desired) and salt and pepper. Return to pan and heat, adding peas and scallions. Makes 1 quart of soup.