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!!