RECIPE OF THE MONTH – January’s Red Pepper Soup with Lime

INGREDIENTS

4 red peppers, seeded and chopped

1 large onion, chopped

5ml/1tsp olive oil

1 garlic clove, crushed

1 small red chilli, sliced

45ml/3tbsp tomato puree

900ml/1.5 pints, chicken stock

Finely grated rind & juice of 1 lime

Salt & Black pepper

METHOD

Cook the onions and peppers gently in the oil in a covered saucepan for about 5 minutes, stirring the pan occasionally, until softened.

Stir in the garlic and then add the chilli with the tomato puree.  Stir in half the stock, and then bring to the boil.  Cover the pan and simmer for 10 minutes.

Cool, then puree in a food processer or blender.  Return to the pan, adding the remaining stock, the lime rind and juice, and seasoning

Bring the soup back to the boil.  Serv e with a few strips of lime rind.