Green pepper soup
Ingredients:
| 3 | Green peppers, diced |
| 1 tbsp | Canola oil |
| 1 | Large onion, diced |
| 1 | Small celery branch, diced |
| 1 cup | Vegetable broth |
| 1 cup | Beef broth |
| ¼ tsp | Origano |
| ½ tsp | Basil |
| 4 tsp | Whole wheat flour |
| 2 cups | Skimmed milk |
| To taste | Salt and pepper |
Instructions:
- Set aside 2 tbsp of chopped green peppers for garnish.
- In a saucepan, heat oil; sauté vegetables. Add the broth and herbs; over low heat, simmer for 10 minutes.
- In a blender, puree. Set the soup aside.
- In a bowl, mix the flour into the milk. Stir mixture into the soup; reheat over low heat while stirring; add salt and pepper. Serve warm or cold, garnished with chopped green peppers.
