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Ingredients:
4 tsp Olive oil
2 Onions, sliced
2 Red peppers, de-seeded and
Chopped
2 Garlic cloves, crushed
1 tbsp Mild chilli powder
1/2 tsp Ground cinnamon
14 oz (420 g) canned chopped
Tomatoes
2 tbsp Tomato puree
1 1/2 pt (900 ml) vegetable stock
4 oz (1 20 g) cooked macaroni or
Other small pasta shapes
Salt
Fresh chopped coriander or
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 Calories per
serving: 120
Freezing recommended
Selections per serving: 1 Carbohydrate; 1 Fat; 2 Vegetable
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.
Recipe from: the Weight Watcher's Pasta Cook Book
Servings: 4
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. Sharon Stone
More information:
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Mexican Red Pepper & Tomato Soup 1 Recipe brought to you by Mexican Recipes To-Go
