Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook (sweat) onion, celery, carrot and garlic in olive oil until soft (about 10 minutes). bring stock to a boil. add peppers, potatoes, salt, chipotle and boiling stock. simmer for 20 minutes or until potatoes are soft. puree in food processor or use an immersion blender. serve in bowls with a sprinkle of parmesan and olive oil. for a lower fat version use no fat parmesan cheese or omit. do not use olive oil. for vegetarian do not use chicken broth. use vegetable broth. for vegan omit cheese also or use a vegan sub.

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.