Heat olive oil in pan and add peppers and onions. Cook until softened. Stir in garlic, chili pepper, tomato paste, and 2 cups of broth. Bring to a boil. Cover and simmer for about 10 minutes.
Cool soup slightly. Then puree in food processor or blender. Return soup to pot; add rest of broth, lime juice, and rind. Bring soup to a boil, then serve.
Chilis, one of the great Native American contributions to the cuisines of the world, were developed from plants native to Central and South America. From Peru, up to New Mexico, these peppers were grown by Native Americans for both their culinary and medicinal benefits. Numerous pepper fragments believed to be over 2,000 years old have been found in Peruvian ruins. They used these peppers in their cooking, artwork, clothing, and in the burial chambers of their nobles. The Aztecs even used a mixture of chocolate and red chilies for a tasty treat for royalty. The Cherokee Indians utilized peppers in the treatment of colds and colic, and as a poultice to treat fever and gangrene.
The capsaicin, a major active compound from the chili pepper that makes it spicy, has been linked to a variety of health benefits, including its potential in reducing body weight. There have been numerous studies in the past few decades alone that have looked at the potential anti-obesity mechanisms of capsaicin including an increase of fat metabolism, suppression of appetite and increasing satiety, as well as its function in the gastrointestinal tract and the gut microbiome. Research has shown that capsaicin’s effects on metabolism are temporary and limited, though. In conclusion, chili peppers can be part of a healthy well-balanced diet, but a diet high in spicy foods (or even supplements with capsaicin) will not necessarily “melt” body fat away.
Chilis can vary in shape, size, color, pungency, and flavor, but most contain a high Vitamin C content. Chili peppers are widely used today in many cuisines as a spice to add heat to dishes. Try this tasty soup recipe perfect for the colder Autumn days.
Ingredients
Directions
Heat olive oil in pan and add peppers and onions. Cook until softened. Stir in garlic, chili pepper, tomato paste, and 2 cups of broth. Bring to a boil. Cover and simmer for about 10 minutes.
Cool soup slightly. Then puree in food processor or blender. Return soup to pot; add rest of broth, lime juice, and rind. Bring soup to a boil, then serve.