Red Pepper Soup with Chile and Lime

From the Good Food Fast cookbook. Good as a light lunch.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 4  red bell peppers, seeded and chopped
• 1  onion, chopped
• 1  teaspoon olive oil
• 1  clove garlic, crushed
• 1  red chili pepper, seeded and sliced
• 3  tablespoons tomato paste
• 3 3⁄4 cups  chicken stock
•  lime, juice and zest of, finely grated
•  salt & fresh ground pepper
•  lime zest, to garnish

Directions

1. Cook the peppers and onion in the oil in a covered saucepan for about 5 minutes, shaking the pan occasionally.
2. Stir in the garlic, then add the chile with the tomato paste.
3. Stir in half the stock, then bring to a boil.
4. Cover the pan, lower the heat and simmer for 10 minutes.
5. Puree the mixture in a food processor or blender.
6. Return to the pan, then add the rest of the stock.
7. Add the grated lime zest and juice to the soup, with salt and pepper to taste.
8. Bring the soup back to a boil.
9. Remove from heat and serve with strips of lime zest scattered in each bowl.