Vegetable and peanut butter soup

Quick and easy to make with a blender, this is good for 3 to 4 portions.

Ingredients

half a red pepper
half a dessertspoon butter
1 medium onion
3 carrots
2 sticks celery
1 dessertspoon peanut butter
1 pint (about 500 ml) stock
1 teaspoon dried herbs
squeeze lemon juice
salt and pepper

Method

Chop the onion fairly small and fry in the butter in a medium saucepan for a few minutes.
Peel and slice the carrot and celery thinly and add to the pan along with the chopped red pepper.
Add the stock, herbs and lemon juice and bring to the boil.
Simmer until vegetables are tender.
Carefully add the peanut butter, then blend until a puree.
Add salt and pepper to taste, plus some water if the soup is too thick.
Re-heat if necessary before serving.