Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place leek, carrot, celery and olive oil in stockpot over medium heat. cook until softened, but not browned, about 8-10 minutes. add stock, water, peppers and potato slices and carefully bring to simmer (don't boil!). loosely cover and simmer for 45 minutes until peppers and potato slices are tender. using a food processor or food mill, blend until smooth. return to pot over low heat, add tabasco and season with salt and pepper. ladle into bowls and either grate or shave parmesan over soup.

Target recipe: roast or grill peppers until skin blisters and turns brown. when they have cooled a little, strip off blistered skin, open and remove seeds. blend cleaned peppers together with a little vegetable stock until smoothly puréed. combine with remaining vegetable stock and rice. heat thoroughly. add cream, salt and a generous sprinkling of coriander and pepper. when serving, place small spoonfuls of extra whipped cream, basil leaves and another sprinkling of coriander and black pepper on top.