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Mexican red pepper and tomato soup
Artist: _
Categories: Mexican, North American, Pastas & Noodles, Soups & Stews, South American, Tomatoes
Yield: 4
Rating: 0
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Ingredients:
4 tspOlive oil
2 Onions, sliced
2 Red peppers, de-seeded and
Chopped
2 Garlic cloves, crushed
1 tbspMild chilli powder
1/2 tspGround cinnamon
14 oz(420 g) canned chopped
Tomatoes
2 tbspTomato puree
1 1/2 pint(900 ml) vegetable stock
4 oz(1 20 g) cooked macaroni or
Other small pasta shapes
Salt
Fresh chopped coriander or
Oregano, to garnish
Procedures:
1Heat the oil in a large saucepan.
2Add the onions, red peppers and garlic and cook gently for about 5 minutes until softened.
3Stir in the chilli powder and cinnamon and cook for 1 minute more.
4Add the chopped tomatoes, puree and stock.
5Bring to a boil and then reduce the heat, cover and simmer for 20 minutes.
6Blend the soup in a liquidiser or food processor until smooth.
7Return to the saucepan, add the cooked pasta and reheat the soup gently.
8Season with salt to taste.
9Serve the soup in warm bowls, garnished with chopped coriander or oregano.
10preparation 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 This will add ?protein selection and increase the calories to 160 per serving.
11Non-vegetarians can add 2 oz (60 g) of finely sliced chorizo sausage at step This also adds ?protein selection per serving and increases the calories to 160 per serving.
 
 
 
 

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