Triple Treat Pepper Soup

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.

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