Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: halve peppers; remove and discard tops and seeds. broil peppers 4 inches from the heat until skin blisters, about 4 minutes. immediately place peppers in a bowl, cover and let stand for 15-20 minutes. meanwhile, in a large saucepan, saute onion and leeks in butter until tender. add the potatoes, broth, salt and pepper. bring to a boil, reduce heat; cover and simmer for 30 minutes or until potatoes are tender. peel off and discard charred skin from peppers. finely chop peppers; add to potato mixture. cool slightly. in a blender, cover and process soup in batches until smooth. return to the pan; heat through (do not boil). serve with parmesan cheese if desired.

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.