Warm soup with roasted peppers and goat’s cheese Hot soup on a cold autumn day. Ingredients::600 g red peppers1 jar of cooked beans300 g goat’s cheese harmonica2 tbsp of tomato paste1 red onion2 tbsp olive oil1 tbsp sweet pepper, salt and black pepper to taste1 l boiling water Bake the peppers, then peel them and clean out the seeds. Cut them up into equal pieces. Heat the olive oil in a saucepan and stew the chopped onion. Add the red pepper and tomato paste and fry lightly for 30 seconds. Pour in the beans together with the sauce and stir for a couple of minutes. Add the hot water and the salt and let it simmer for 15 minutes. To make the croutons, cut a few slices of bread and sprinkle them with salt, red pepper and olive oil. Bake them in the oven at 180’C at the fan setting for 15 minutes. Once the soup is ready, puree it. Serve garnished with croutons and small cubes of goat’s cheese. You can also add pesto or fresh basil leaves.