HOT BELL PEPPER SOUP

INGREDIENTS

  • 3 tablespoons butter
  • 3 large bell peppers (red, orange, yellow or purple, but not green)
  • Half a cauliflower
  • 8 medium sized carrots
  • Denzel's Gourmet Habanero Hot Sauce
  • Medium size onion
  • 2 clove garlic
  • 4 cups chicken or vegetable stock
  • Pinch of cayenne pepper
  • Pinch of cumin
  • 3 teaspoons lemon juice
  • Salt (optional)
  • Few sprigs of flat leaf parsley, for garnish
  • Mozzarella cheese (grated or sliced)

DIRECTIONS

  1. In a large pot, melt butter over medium heat.
  2. Throw in cauliflower, carrots and finely chopped garlic and cook for 5 minutes, then add chopped bell peppers and onion slices, stir occasionally until onion is soft.
  3. Mix in cumin and cayenne, and then add the chicken or vegetable stock.
  4. Bring to a boil, cover, reduce heat and simmer for 15-20 minutes.
  5. Puree using blender or food processor.  Return puree to saucepan and mix in lemon juice.  Add Denzel's gourmet habanero hot sauce to taste; add salt if needed.
  6. Reheat; sprinkle on mozzarella and garnish with parsley.
  7. Serve with garlic toast.