Saffron Sweet Potato Red Pepper Soup

Ingredients:

1 red bell pepper, cut in half
1 tablespoon oil
1 onion, chopped
1 teaspoon thyme
2 bay leaves
2 cups sweet potato, diced
2 cups vegetable stock
a pinch of saffron, crushed
salt and white pepper, to taste

Roast the bell pepper until the skin is charred. Remove the skins and place in a blender. Set aside.

In a saucepan, cook the onion in the oil and add the remaining ingredients. Cover and simmer until the potatoes are tender. Transfer to the blender with the bell pepper and blend until smooth, adding water as needed. Return to saucepan and simmer. Ladle into bowls and garnish with olive oil and fresh thyme.

Red Pepper and Chickpea Soup

Ingredients:

1 tablespoon oil
1 onion, diced
1 carrot, diced
2 cloves garlic, minced
1-3/4 cup chickpeas
2 red bell peppers, roasted and peeled
3 cups vegetable stock
2 teaspoons agave
salt and pepper, to taste
a pinch of red pepper flakes
fresh oregano, thyme, and/or basil
olive oil

Cook the onion, carrot, and garlic in the oil. When they are cooked add half the chickpeas, the peppers, and the stock. Cover and bring to simmer. Transfer soup to blender and puree. Return to the saucepan and add remaining chickpeas, agave, and salt and pepper.

Garnish with red pepper flakes, fresh herbs, and olive oil.

Chilled Red Pepper Soup

Ingredients:

1 onion, roughly chopped
1 tablespoon oil
5 sage leaves, chopped
4 red bell peppers
2 bay leaves
2 teaspoons cumin
1 teaspoon agave
pinch of red pepper flakes
2 cups vegetable stock
1 celery stalk, finely diced
zest of 1/2 a lemon
1 clove garlic, minced
1/4 cup basil, chopped
2 tablespoons parsley, chopped
cream
olive oil

Cook the onion and sage in the oil. Roughly chop the bell peppers and finely chop half of one of them and set aside.

Add the bell pepper and bay leaves to the onion and cook until soft. Stir in cumin, agave, and red pepper flakes. Add the stock and simmer for about 15 minutes, then puree the mixture with some salt.

In a bowl, combine remaining red pepper, celery, lemon zest, and garlic. Pour the soup into the bowl and give it a stir. Allow to cool, then refrigerate.

To serve, ladle the soup into bowls and garnish with a dollop of cream, basil, and parsley. Drizzle with olive oil and more red pepper flakes.