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; 2 carrots; 4 cloves garlic; 1 tsp dried thyme; 1.50 l chicken stock; 500 g roasted red peppers; 1 1 potato; ¾ cup dry white wine; 1 tbsp demerara sugar; ¼ tsp sea salt; ¼ tsp black pepper; 150 g mascarpone cheese; 3 tbsp Italian Stallion Chilli Sauce; 3 tbsp Phoenix Rising Chilli Sauce; 3 tbsp Heathen Chilli Sauce

Yields1 Serving

DifficultyBeginnerPrep Time10 minsCook Time45 minsTotal Time55 mins

Ingredients

Method

3 tbsp olive oil

2 onionschopped

2 carrotspeeled and chopped

4 cloves garliccrushed

1 tsp dried thyme

1.50 l chicken stock

500 g roasted red peppers

1 1 potatoroughly diced

¾ cup dry white wine

1 tbsp demerara sugar

¼ tsp sea salt

¼ tsp black pepperfreshly ground

150 g mascarpone cheese

Choose one of the following:

3 tbsp Italian Stallion Chilli Sauce

3 tbsp Phoenix Rising Chilli Sauce

3 tbsp Heathen 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, chilli sauce you've chosen and the 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.