Red Pepper Soup with Polenta Croutons

Serves 4. Vegan  From our gorgeous book    Greens & Grains

For the polenta croutons: Bring 300 ml water, 2 pinches of salt, and a little
pepper to a boil. Stir in the polenta with a whisk. Reduce heat and cook
the polenta for about 3 minutes into a thick mash, stirring constantly with
a wooden spoon. Remove from heat. Line a cutting board with parchment
paper and spread the cornmeal mash finger-thick on top. Let the polenta
cool for about 60 minutes.
For the soup: Deseed the peppers and cut into rough pieces. Peel and
finely dice the onion and garlic cloves. Heat the olive oil in a pot and
sauté the pepper pieces for about 8 minutes until they begin to brown.
Add the onion and garlic and briefly sauté. Stir in tomato paste and both
types of paprika powder, deglaze with balsamic vinegar. Then add the
vegetable broth and strained tomatoes. Add rosemary and bring to a boil.
Simmer covered for 15 minutes until the pepper pieces are soft.
Cut the cooled polenta into small cubes and fry in a pan with olive oil
until crispy all over. Remove the rosemary from the soup, purée the soup
finely and season to taste.
Divide the soup among bowls, top with croutons, drizzle with olive oil,
and sprinkle with basil leaves.
PREPARATION TIME: 50 minutes plus 60 minutes cooling

POLENTA CROUTONS
Salt
Black pepper
100 g polenta (instant)
1 tbsp olive oil for frying

SOUP
1 kg red peppers
1 large onion
2–3 cloves garlic
4 tbsp olive oil
2 tbsp tomato paste
½–1 tsp smoked paprika
2 tsp sweet paprika
2 tbsp balsamic vinegar
500 ml vegetable broth
500 ml strained tinned tomatoes
2 small sprigs rosemary
Salt
Black pepper
ALSO
2 tbsp high-quality olive oil for
drizzling
2 tbsp basil leaves for garnish
SERVES 4