SERVES: 4-6

METHOD

1. Preheat oven to 200°C (180°C fan-forced). Line 2 baking trays with baking paper.

2. Place capsicums on prepared baking tray and rub each with a little olive oil. Place in preheated oven and roast for 30 minutes. Remove from oven, place in a bowl covering tightly with plastic wrap. Leave to sweat for 15 minutes. Remove skins and seeds.

3. For the topping, combine olive oil, paprika, garlic together in a small bowl, stirring to combine. Add bread, tossing until well coated. Spread on prepared baking tray and bake in oven on top shelf for 5 minutes or until bread is golden. Remove from oven and allow to cool before adding parsley, salt and pepper, tossing to combine. Set aside until required.

4. Meanwhile, heat oil in a large saucepan over a low heat. Add onion, garlic and smoked paprika, stirring to combine. Cover and cook for 10 minutes or until soft.

5. Add roasted capsicum, potatoes, tomato paste, tomatoes, stock and almonds bring to the boil, then reduce heat to a simmer. Cover and cook for 30 minutes. Remove from heat.

6. Add vinegar and parsley to the soup mixture. Using a stick blender, puree mixture until smooth. Check seasoning and adjust accordingly. 

Serve soup topped with spiced croutons.

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