Name: Red Pepper Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Gluten Free
Ingredients: 3 tbsp olive oil; 2 onions, chopped; 2 carrots, peeled and chopped; 4 garlic cloves, crushed; 1 tsp dried thyme; 1.50 l vegetable stock; 500 g canned roasted red peppers; 1 potato, roughly diced; ¾ cup dry white wine; 1 tbsp demerara sugar; ¼ tsp salt; ¼ tsp black pepper, freshly ground; 150 g mascarpone cheese; Choose one of the following; 3 tbsp italian stallion chilli sauce; 2 tbsp phoenix rising chilli sauce

DifficultyBeginner

A creamy pepper soup lightly brought to life with the help of Italian Stallion or for a little hotter yet go with Phoenix Rising!

Yields1 Serving

Prep Time10 minsCook Time45 minsTotal Time55 mins

3 tbsp olive oil

2 onions, chopped

2 carrots, peeled and chopped

4 garlic cloves, crushed

1 tsp dried thyme

1.50 l vegetable stock

500 g canned roasted red peppers

1 potato, roughly diced

¾ cup dry white wine

1 tbsp demerara sugar

¼ tsp salt

¼ tsp black pepper, freshly ground

150 g mascarpone cheese

Choose one of the following

3 tbsp italian stallion chilli sauce

2 tbsp phoenix rising chilli sauce

Heat 2 tablespoons of oil in a heavy large pot over medium-high heat. Add the onions, carrots, garlic, and thyme and saute until the onions are translucent, about 5 Minutes.

Add the broth, peppers, potato, wine, choice of chilli sauce and sugar. Bring to a simmer over high heat. Decrease the heat to medium-low. Partially cover and simmer until the potatoes are very tender, stirring now and then, about 30 Minutes.

Using a hand blender, purée the soup in the pot until it is smooth. Season the soup, to taste, with salt and pepper.

Serve the soup into bowls. Dollop a tablespoon of mascarpone in the centre of each bowl and top.

CategoryItalian Stallion, Phoenix RisingCuisineGluten Free, Italian, Vegan, Veggie

Ingredients