This hearty bright red soup will warm everyone up on a cold winter’s evening. Found in the 30 Minute Cookbook.
Ingredients (serves 4-6)
4 red peppers, seeded and chopped
1 large onion, chopped
1 teaspoon of olive oil
1 garlic clove, crushed
1 small red chili, seeded and sliced
3 tablespoons of tomato puree
900mls (1.5 pints) chicken stock ( or veggie stock should be fine )
Finely grated rind and juice of 1 lime
salt and ground black pepper
shreds of pared lime rind to garnish
1. Cook the peppers and onion gently in the oil in a covered saucepan for about 5 minutes, shaking the pan occasionally.
2. Stir in the garlic, then add the chili with the tomato puree. Stir in half the stock and bring to the boil. Cover the pan, lower the heat and simmer for 10 minutes.
3. Puree the mixture in a food processor or blender. Return to the pan and add the rest of the stock.
4. Add the grated lime rind and juice to the soup with salt and pepper to taste. Bring the soup back to the boil, then serve at once with strips of lime rind scattered onto each bowl.
Yellow or orange peppers could be substituted for the red peppers. If you haven’t got a fresh chili ( or don’t have time to seed and slice one), add a dash or two of Tabasco sauce to the soup instead.