I enjoy making and eating (or is it drinking?) soup. This is one of my favourites. It’s very easy and quick to make and very tasty too.
My recipe is one I’ve adapted from The Soup Bible.The Soup Bible is a beautifully illustrated book, packed with over 200 recipes from all around the world. I’d never have thought of making soup from red peppers before.
Ingredients
For 2 servings
1 onion, chopped
2 red peppers, seeded and chopped. I use the long thin pointy ones that are mild and sweet – not at all hot.
Olive oil
1 garlic clove, crushed
1 ½ tablespoons tomato purée
1 pint vegetable stock
Juice of one lime
Salt and freshly ground black pepper
Heat a little olive oil in a saucepan and soften the onion and peppers.
Add the garlic, tomato purée salt & pepper and stock.
Bring to the boil and then simmer, covered for about 10 minutes.
Cool slightly and then purée – I use a hand blender
Add the lime juice. Reheat.
The original recipe includes 1 small red chilli, sliced, but I like it without. Together with some wholemeal bread (I make it in a breadmaker) this makes a filling lunch.