Festive Pepper Soup
 
  We have been eating vegetable soup every morning
as a delicious way to consume our veges.  Each norning features a different vegetable base for the soup.  The soup for friday morning was made from red, yellow, and orange bell peppers.
 
     1 sweet onion - chopped
     4 sweet bell peppers - red,
     yellow, or orange - chopped
     1 Tbs. Organic Chicken
     Broth base (Better than
     Boullion brand)
     1 cup coconut milk
     1 Tbs Fish Sauce
     1/2 tsp ground ginger
     1/2 tsp Mrs. Dash - original
 
Place the ingredients in a pan on the stove and lightly cook to tenderize the vegetables.  Then place everything into a blender and blend it down to the consistency you prefer.  Serve topped with sliced "ripe" green olives.  Serves 2.