If you do not have smoked paprika, this refreshing soup can be made with the plain variety. If opting for smoked paprika, use a light hand as it tends to be powerful.

Ingredients

• 8-10 red peppers
• 2 onions, peeled and finely chopped
• 2 tsp minced garlic
• 4 red chillies, deseeded and sliced
• 2-3 tblsp olive oil
• ½-1 tsp sweet smoked paprika
• 4-5 cups chicken stock
• 400 grams starchy potatoes (about 3 small), peeled and finely diced
• 1 bouquet garni
• 1-2 tblsp chopped fresh thyme
• ¼ cup cream (optional)

Method

1. Halve and grill the red peppers until the skin is blackened. Cool then peel away the charred skin and remove any remaining seeds or cores. Chop the flesh roughly.
2. Gently cook the onions, garlic and chillies in the olive oil until soft but not brown. Add the paprika and cook an extra minute.
3. Add the red peppers, chicken stock, potatoes and bouquet garni and simmer gently for about 10 minutes until the potatoes are soft. Remove the bouquet garni.
4. Puree in a food processor until smooth. Stir in the thyme and cream, if using, and serve hot with garlic and cheese grilled bread slices or for a change serve cold with your favourite guacamole as a garnish.