Mexican Red Pepper & Tomato Soup Recipe

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Mexican Soup Recipes

Ingredients:

4 tsp olive oil
2 onions, sliced
2 red peppers, de-seeded and
1 chopped
2 garlic cloves, crushed
1 tbsp mild chilli powder
1/2 tsp ground cinnamon
14 oz (420 g) canned chopped
1 tomatoes
2 tbsp tomato puree
1 1/2 pt (900 ml) vegetable stock
4 oz (1 20 g) cooked macaroni or
1 other small pasta shapes
1 salt
1 fresh chopped coriander or
1 oregano, to garnish

Instructions:

1. Heat the oil in a large saucepan. Add the onions, red peppers and
garlic and cook gently for about 5 minutes until softened. Stir in
the chilli powder and cinnamon and cook for 1 minute more. 2. Add the
chopped tomatoes, puree and stock. Bring to a boil and then reduce
the heat, cover and simmer for 20 minutes. 3. Blend the soup in a
liquidiser or food processor until smooth. Return to the saucepan,
add the cooked pasta and reheat the soup gently. Season with salt to
taste. 4. Serve the soup in warm bowls, garnished with chopped
coriander or oregano.

Preparation time: 10 minutes Cooking time: 30 minutes Freezing
recommended Variations: To make this a more substantial soup, add 6
oz (1 80 g) canned kidney beans at step 3. This will add 1/2 Protein
Selection and increase the Calories to 160 per serving.
Non-vegetarians can add 2 oz (60 g) of finely sliced chorizo sausage
at step 3. This also adds 1/2 Protein Selection per serving and
increases the Calories to 160 per serving.

Servings: 4

 

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