Embrace soup season with this lovely roasted red pepper soup!

INGREDIENTS
6 roasted red peppers - either canned or freshly roasted and peeled
3 cloves garlic
2 stalks celery
2 tbsp olive oil
1 cup carrots, chopped
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1 tbsp harissa
3 cups chicken/vegetable stock or bone broth
2 cups spinach

DIRECTIONS
Roast chopped and deseeded peppers with a few drizzles of olive oil and salt and pepper to taste on a parchment paper lined baking sheet at 400° F for 25-30 mins. In a large pot, heat olive oil and cook celery, carrot, and garlic for 5-10 mins, stirring frequently. Add peppers to the pot. Add harissa, salt, pepper, and stock. Bring to a boil, then simmer for 15 minutes. Immersion blend until smooth, then finally add in spinach and blitz a few more times.