- Cook the onion and bell peppers gently in the oil in a large saucepan, stirring occasionally, over medium high heat until they are softened but not coloured.
- Stir in the garlic, chili and tomato paste. Add half the stock, then bring to a boil. Cover and simmer gently for about 10 minutes.
- Let cool slightly then puree either with an immersion blender, or in a food processor or blender. Return to the the pot and add the remaining stock, the lime rind and juice, and salt and pepper.
- Bring the soup back to the boil, then serve immediately!
Sunday, September 25, 2011
Red Pepper and Lime Soup
potato leek soup!) so that I have fresh, homemade soup on hand when the weather turns really chilly!!
RED PEPPER & LIME SOUP
1 large onion, chopped
4 red bell peppers, seeded and chopped
1 tsp extra virgin olive oil (EVOO)
1 garlic clove, crushed
1 small fresh red chili, sliced
3 tbsp tomato paste
3 3/4 cups vegetable stock
Finely grated rind and juice of 1 lime
Salt and freshly ground black pepper