Cut the pepper into small cubes and the onion, parsley and garlic into chunks. Pit the chilli and chop the pepper small.

Heat a tbsp of olive oil over a medium-high heat. Fry the onion until translucent, then add the pepper and fry for 5 to 10 minutes. Then add the garlic, tablespoon of smoked paprika, pepper, salt and sliced chilli. Fry briefly for a few more minutes and remove the pan from the heat.

Heat a tablespoon of olive oil in a soup pan and add the sautéed vegetables here.

Add the water with the stock and bring to the boil. Turn down the heat and simmer gently for 20 minutes.

Remove the pan from the heat and puree with a hand blender.

Add the coconut milk and stir through. Bring to the boil briefly and season with salt and pepper.

Pour into a bowl and add a dash of olive oil per bowl of soup. Serve with a gluten-free Baguette.