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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I got this recipe from the book 400 Best Ever Low-Fat/Fat Free Recipes by Anne Sheasby. This soup looks delicious! It is a good light meal or winter warmer, with it's slightly spicy taste. Ingredients:
4 red bell peppers, seeded, chopped |
1 large onion, chopped |
1 teaspoon olive oil |
1 garlic clove, crushed |
1 red fresh chili pepper, sliced |
3 tablespoons tomato puree |
3 1/4 cups chicken stock |
1 finely grated lime, rind and juice |
Directions:
1. In a large saucepan, cook the onion and peppers, gently in the oil for around 5 minutes, shaking or moving the pan around occasionally until soft.
2. Stir in the garlic.
3. Add the chilli and the tomato puree together and add to the pan.
4. Add half the stock and bring to the boil.
5. Cover and simmer for around 10 minutes.
6. In a food processor or blender, puree the mixture.
7. Add to the saucepan and add the rest of the stock and the lime rind and juice.
8. Bring to the boil.
9. Serve hot.
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