This thick, creamy soup is packed with flavour, ehanced with the depth of truffle oil.
Serves 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
1 large red capscium (Bell pepper)
2 tbsp olive oil
2 shallots
1/4 tsp salt
1/4 tsp ground black pepper
1/2 tsp smoked paprika
900 mls vegetable stock
truffle oil (optional, to taste)
thyme (to taste)
Method
Pre-heat the oven to 220°C.
De-seed the capsicum and remove the stalk. Cut the flesh into pieces of around 2-3 inches. Cut the cauliflower head into florets of around the same size. Peel and quarter the shallots.
Place the vegetable pieces in a baking tray, Drizzle with olive oil and sprinkle the salt, pepper and paprika over the top. Toss to coat evenly.
Put the tray into the oven and cook for 25 minutes, turning half way through.
Meanwhile, heat the stock in a medium-sized saucepan then let it cool slightly. Once done, add the vegetables to the stock.
Ladle the soup and vegetables into a blender and puree until smooth.
To serve, sprinkle thyme on the top and drizzle lightly with truffle oil (optional).
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