Wow! One of the greatest things about getting older but feeling younger is learning new things! I was frankly afraid to try different “creams” in creamy dishes, because it might change the flavors too much. Wow!!! I was Wrong! (write down the date, Larry Burleson–I said ‘wrong’!)
So anyway, when my sweet Granddaughter, Kelly, asked for my Bell Pepper soup, I was concerned, because she is dairy free. They have tried lots of the milks (almond, cashew, coconut), but said that lately Coconut has been their choice. So, reluctantly, I thought I’d give it a try. (This is one of those spots for a HUGE emoji that says WOW!!!!). But my computer teacher, GG, (Gadget Girl), hasn’t taught me how to do that on my blog yet!
CREAM OF RED BELL PEPPER SOUP
4 large red bell peppers (of course you can do other colors. We just like Red)
1 small onion, chopped
2 stalks celery, chopped
1 carrot, chopped
Put all above in a soup pot, cover with about 2 or 3 cups of broth (chicken, vegetarian preferred)
Bring to a simmer, and cook till veggies are soft, and liquid is a little reduced. When veggies are done, blend in a blender or with an immersion blender till smooth. Put back on the stove, and add 1 or 2 cups of cream OR your choice of non-dairy milk. I used Coconut milk. (do NOT use sweetened or lo-fat). Just simple coconut milk. Simmer 5 minutes. Do not boil.
OMIGOSH! Something new to me! And absolutely delicious! Ask me how I know…..
Olive loves it too!
NOTE: You can try all kinds of other veggies for this soup. All the recipe is the same, but how bout broccoli? How bout zucchini ? Yellow squash? Asparagus? (leave little chunks of asparagus tops)……Spinach? Tomato? Cauliflower? Try something new! It will keep you young!!