The beautiful rich red color of Red Pepper Soup with Lemon makes it a very attractive starter or a light lunch. For a special dinner, toast some tiny croutons or re-bake bread and serve sprinkled into the Red Pepper Soup Recipe.



Red Pepper Soup Recipe

Red pepper, seeded and chopped, 4

Onion, chopped, 1 large

Olive oil, 1 tsp

Garlic clove, crushed, 1

Red chili, sliced, 1 small

Tomatoes puree, 3 tbsp

Chicken stock, 900 ml

Lemon, freshly grated rind and juice, 1

Salt and black pepper, to taste

The shred of lemon rind, to garnish


Preparation Method:

Red Pepper Soup Recipe

Cook the pepper and onion gently in the oil in a covered saucepan for about 5 minutes, shaking the pan occasionally until softened.

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

Cool, it slightly then purees in a food processor or blender. Return to the pan then adds the remaining stock, the lemon rind and juice, and seasoning.

Bring the Red Pepper Soup with Lemon soup back to the boil then serve at once with a few strips of lemon rind and juice and seasoning.


Nutrition Notes

Red Pepper Soup Recipe

Per portion

Energy, 87 Kcals

Fat, 1.57 g

Saturated fat, 0.12 g

Cholesterol, 0 mg

Fibre, 3.40 g


Read: Red Bell Pepper Soup