Roasted Sweet Red Pepper Soup



  • 1 potato
  • 2 leeks
  • 1 large tomato
  • 2 roasted red peppers
  • 1 heaped spoon paprika
  • mascarpone cheese
  • 1 cup single cream
  • 1 tub of cream
  • 1 cauliflower
  • 2 carrots


1, Slice your vegetables and place in a pressure cooker or large casserole dish.

2, peel your tomatoes by blanching them in hot water first then squeeze to release the seeds and add to your vegetable pot.

3, In the meantime, slice the roasted red peppers and remove the seeds inside, whilst your vegetables stew and soften.

4, Once everything is tender, puree everything in a blender and add the in the red peppers.  In the same mixture, blend in the paprika, cream and a tablespoon of mascarpone cream.

Recipe by Christine Pons

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