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Triple Treat Pepper Soup



4 - 6 servings



  1. 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.
  2. Steam potatoes separately until tender, and add half of them to the soup.
  3. Add broth, increase to high and bring to a boil.
  4. 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.
  5. 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.


  • 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 flour
  • 1/2 C Silk soy milk creamer (original flavor)
  • 1 tsp Thyme
  • Salt or seasoned salt to taste
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