Yellow pepper soup

Ingredients

      

1 tbsp extra virgin olive oil

2 large yellow peppers, stemmed, seeded, cut in large chunks

2 large leeks (white part only), halved lengthwise, sliced crosswise, well rinsed

1 garlic clove, smashed

1 tbsp salt, plus extra for seasoning

¼ tsp ground turmeric

3 sprigs fresh flat-leaf parsley

3 sprigs fresh thyme

1 bay leaf

2 medium (about 450g) potatoes, peeled, cut into chunks

1L water

15ml dry white vermouth

Freshly ground black pepper

Yellow pepper soup

1) Heat the olive oil in a large saucepan over medium-low heat. Add the yellow peppers, leeks, garlic, salt and turmeric, and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.

2) Tie the parsley, thyme and bay leaf together with kitchen string. Add the potato, water and herb bundle and bring to a boil, then reduce the heat and simmer, uncovered, until the potato is very tender, about 20 minutes.

3) Discard the herb bundle. Puree the soup in small batches in a blender (keep the lid cracked to allow steam to escape) or in the saucepan with an immersion blender, until smooth. Return to the saucepan and reheat. Stir in the vermouth and season, to taste, with salt and pepper.

Serve warm.