Triple Treat Pepper Soup
| 2 tbsp |
Olive oil |
| 3/4 C |
Chopped onion |
| 1 |
Red bell pepper, seeded and sliced into chunks |
| 1 |
Yellow bell pepper, seeded and sliced into chunks |
| 1 |
Green bell pepper, seeded and cut into chunks |
| 4 - 5 |
Small Yukon Gold Potatoes, cubes |
| 2 |
Bay leaves |
| 5 C |
Vegetable broth |
| 3 tbsp |
Margarine (non-hydrogenated), melted |
| 1/3 C |
All-purpose flour |
| 1/2 C |
Silk soy milk creamer (original flavor) |
| 1 tsp |
Thyme |
| Salt or seasoned salt to taste |
- In a stockpot over medium heat, add oil. Sauté onions until softened. Add red, yellow and green bell peppers. Add bay leaves, and simmer on med-lo heat for 15 minutes.
- Steam potatoes separately until tender, and add half of them to the soup.
- Add broth, increase to high and bring to a boil.
- In a bowl, combine melted margarine, flour, and creamer and mix until smooth, then slowly add to soup. Cook on low heat for 20 minutes, stirring occasionally. Cool briefly. Discard bay leaf.
- Lightly blend soup in a food processor or blender, leaving it a little chunky. Add the remaining cubed potatoes. Garnish with a little fresh chopped parsley. Season with salt or seasoned salt. Serves 4-6.
