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.
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.