Roasted Bell Pepper Cream Soup with Toasted Pine Nuts

Preheat your oven to 200°C (180°C fan). Halve the Kápia bell peppers, remove seeds and membranes. Place them cut-side down on a baking sheet lined with parchment paper, drizzle with a little olive oil. Roast for 30-40 minutes until the skins are charred and blistered. Remove from oven, place in a bowl, cover with cling film for 10 minutes, then peel off the skins.

Meanwhile, peel and finely chop the onion and garlic. In a medium pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Add the garlic and cook for another 1 minute until fragrant.

Add the peeled roasted peppers to the onion mixture. Pour in the vegetable broth, season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 10-15 minutes to allow the flavors to meld. Remove from heat and use an immersion blender to blend until completely smooth. Stir in the heavy cream and heat through, but do not boil.

In a dry pan over medium heat, toast the pine nuts for 2-3 minutes until golden brown and fragrant. Be careful not to burn them. Ladle the hot soup into bowls and sprinkle generously with the toasted pine nuts. Serve immediately.