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1.
Heat the oil in a soup pot over medium heat
and swirl to coat the pan.
2.
Add the onion, garlic and cumin, cook over
low heat, stirring for 5 minutes.
3.
Add the bell peppers and salt, stir well
and cover; continue to cook over low heat
for 15 minutes, stirring occasionally.
4.
Gradually sprinkle in the flour. Cook,
stirring for about 3 more minutes.
Remove from heat.
5.
Pureé in a blender, bit by bit, with
the soymilk. Pour the pureed soup
back into the same pot. You may wish
to strain the soup to get a smoother texture.
6.
Heat very gently (do not boil), then add
black pepper to taste. Serve topped
with torn cilantro leaves.
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