Recipe

Mexican Red Pepper & Tomato Soup Recipe

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Ingredients

Directions

Step #1 1.
Step #2 Heat the oil in a large saucepan.
Step #3 Add the onions, red peppers and garlic & cook carefully for about 5 mins until softened.
Step #4 stir in the the chilli powder & cinnamon & cook for 1 min more.
Step #5 2.
Step #6 Add the sliced tomatoes, puree & stock.
Step #7 Bring to a boil & then reduce the heat, cover & let simmer for 20 mins.
Step #8 3.
Step #9 mix the soup in a liquidiser or food processor/blender until smooth.
Step #10 Return to the saucepan, add the cooked pasta & reheat the soup carefully.
Step #11 Spice up this with salt to taste.
Step #12 4.
Step #13 Serve the soup in warm bowls, garnished with sliced coriander or oregano.
Step #14 Preparation time: 10 mins Cooking time: 30 mins Freezing recommended Variations: To make this a more substantial soup, add 6 oz (1 80 g) canned kidney beans at step 3.
Step #15 This will add 1/2 Protein Selection & increase the Calories to 160 per serving.
Step #16 Non-vegetarians can add 2 oz (60 g) of finely sliced chorizo sausage at step 3.
Step #17 This also adds 1/2 Protein Selection per serving and increases the Calories to 160 per serving.
Step #18 --.
Enjoy the MEXICAN RED PEPPER & TOMATO SOUP recipe

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