Harissa Capsicum & Hazelnut Soup

20' Easy 12345

Serves 4

2 Tbsp Bertolli Classico Olive Oil
1 small Brown Onion, roughly chopped
2 cloves Garlic, crushed
1/4 Tsp Harissa Spice Blend
4 Tbsp Hazelnut Meal, toasted
400g jar chargrilled capsicum, drained
2 tbsp Bertolli Organic Balsamic Vinegar
750ml Vegetable Stock
Parsley, mascarpone and chopped toasted hazelnuts, to serve
Sea salt

METHOD

STEP 1

Heat Bertolli Classico Olive Oil in a medium saucepan over medium heat.

STEP 2

Add onion and garlic and gently sauté 2-3 minutes until golden and soft.

STEP 3

Add harissa spice blend, toasted hazelnut meal & chargrilled capsicum, stir well.

STEP 4

Add Bertolli Organic Balsamic Vinegar and stir through, scraping any bits stuck to the bottom of the pan.

STEP 5

Add vegetable stock and bring to the boil, reduce heat to simmer and cook for 20 minutes.

STEP 6

Use a stick blender and blitz the soup until smooth.

STEP 7

Divide between 4 small bowls, spoon a generous scoop of mascarpone on top and garnish with parsley and chopped hazelnuts to serve.