Harissa Capsicum & Hazelnut Soup
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
Heat Bertolli Classico Olive Oil in a medium saucepan over medium heat.
Add onion and garlic and gently sauté 2-3 minutes until golden and soft.
Add harissa spice blend, toasted hazelnut meal & chargrilled capsicum, stir well.
Add Bertolli Organic Balsamic Vinegar and stir through, scraping any bits stuck to the bottom of the pan.
Add vegetable stock and bring to the boil, reduce heat to simmer and cook for 20 minutes.
Use a stick blender and blitz the soup until smooth.
Divide between 4 small bowls, spoon a generous scoop of mascarpone on top and garnish with parsley and chopped hazelnuts to serve.