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
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.
