Yellow Pepper Soup

01Method

1. 1

   Warm the olive oil in a large saucepan over medium-low heat. Add the yellow peppers, leeks, garlic, salt, and turmeric. Cook, stirring from time to time, until the vegetables start to soften, about 10 minutes.

2. 2

   Bundle the parsley, thyme, and bay leaf together with kitchen string. Add the potatoes, water, and herb bundle to the pan. Bring to a boil, then lower the heat and simmer uncovered until the potatoes are very tender, about 20 minutes.

3. 3

   Remove and discard the herb bundle. Blend the soup until smooth — either in small batches in a blender with the lid slightly ajar to release steam, or directly in the pan using a stick blender. Return to the saucepan and warm through. Stir in the vermouth, then adjust seasoning with salt and pepper to taste.

4. 4

   Ladle into bowls and serve warm.