Heat the olive oil in a large heavy bottomed soup pot and saute the onion, celery and carrot for about 10 minutes. Add garlic after 5 minutes. When vegetables have softened, add the potatoes, red peppers and stock and bring to a boil. Add a little salt, reduce the heat, cover and simmer for about 1 hour or until vegetables are thoroughly softened.
Puree in batches in blender or food processor, until smooth. Return to pot and reheat. Add salt and freshly ground pepper to taste. Serve and top with fresh basil and croutons. Optional, drizzle a spoonful of yoghurt in it.
Best made one day ahead.
Your Pureed Red Pepper and Potato Soup is ready. Happy cooking!
Related recipes: Soups, Main dish, Vegetarian, Low-fat, Soup, stew
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes