Red Bell Pepper Soup with Lime
Now this soup has the right amount of punch. Very, very tasty.
Red Bell Pepper Soup with Lime
Serves 4 - 6
Ingredients
4 red bell peppers, seeded and chopped
1 large onion, chopped
1 tsp olive oil
1 garlic clove, crushed
1 small red chili, sliced
3 Tbsp tomato paste
3.75 cups chicken broth
finely grated rind and juice of 1 lime
salt and black pepper
shreds of lime rind, to garnish
Preparation
1. Cook the onion and bell peppers gently in the oil in a covered saucepan for about 5 minutes, shaking the pan occasionally, until softened.
2. Stir in the garlic, then add the chili with the tomato paste. Stir in half the broth, then bring to a boil. Cover the pan and simmer for 10 minutes.
3. Cool slightly, then puree in a food processor or blender. Return to the pan, then add the remaining broth, the lime rind and juice, and seasoning.
4. Bring the soup back to a boil, then serve at once with a few strips of lime rind, scattered into each bowl.
Red Bell Pepper Soup with Lime
Serves 4 - 6
Ingredients
4 red bell peppers, seeded and chopped
1 large onion, chopped
1 tsp olive oil
1 garlic clove, crushed
1 small red chili, sliced
3 Tbsp tomato paste
3.75 cups chicken broth
finely grated rind and juice of 1 lime
salt and black pepper
shreds of lime rind, to garnish
Preparation
1. Cook the onion and bell peppers gently in the oil in a covered saucepan for about 5 minutes, shaking the pan occasionally, until softened.
2. Stir in the garlic, then add the chili with the tomato paste. Stir in half the broth, then bring to a boil. Cover the pan and simmer for 10 minutes.
3. Cool slightly, then puree in a food processor or blender. Return to the pan, then add the remaining broth, the lime rind and juice, and seasoning.
4. Bring the soup back to a boil, then serve at once with a few strips of lime rind, scattered into each bowl.