Mexican red pepper & tomato soup

4 Servings

Ingredients

Quantity Ingredient
4 teaspoons Olive oil
2 Onions, sliced
2 Red peppers, de-seeded and
Chopped
2 Garlic cloves, crushed
1 tablespoon Mild chilli powder
½ teaspoon Ground cinnamon
14 ounces (420 g) canned chopped
Tomatoes
2 tablespoons Tomato puree
1½ pint (900 ml) vegetable stock
4 ounces (1 20 g) cooked macaroni or
Other small pasta shapes
Salt
Fresh chopped coriander or
Oregano, to garnish

Directions

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 ½ 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 ½ Protein Selection per serving and increases the Calories to 160 per serving.

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