Triple Treat Pepper Soup

Time

Servings

4 - 6 servings

 

Steps

  • 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. 

Ingredients

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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