Ingredients:
1/3 cup of olive oil                      
2 potatoes peeled and chopped
1 large onion chopped               
Salt             
5 cups vegetable stock               
Fresh ground pepper
2 large yellow bell peppers, seeded and chopped                        
6 tablespoons margarine softened
2 large orange bell peppers, seeded and chopped        
6 tablespoons olive oil

Directions:
Heat olive oil in a large soup pot over medium- high heat. Add onion and sauté’ 10 min. Add stock or water, peppers, and potatoes. Bring mixture to a boil, reduce heat to Low, and simmer 30 minutes. Strain soup, reserving liquid. Spoon vegetables into the container of a food processer, fitted with a knife blade. Process until smooth. Press mixture through a sieve or wire mesh colander, discard peels, and add to reserve liquid. Season to taste with salt and pepper. Bring mixture to a boil; remove from heat. Gradually add margarine, 1 tablespoon at a time, stirring until well blended. To serve, pour soup into bowls and add 1 tablespoons of olive oil to each bowl.