Mexican red pepper & tomato soup Recipe

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Mexican red pepper & tomato soup

Artist:	_	Yield:	4
Categories:	Mexican, North American, Pastas & Noodles, Soups & Stews, South American, Tomatoes	Rating:	0
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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	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:

1	Heat the oil in a large saucepan.
2	Add the onions, red peppers and garlic and cook gently for about 5 minutes until softened.
3	Stir in the chilli powder and cinnamon and cook for 1 minute more.
4	Add the chopped tomatoes, puree and stock.
5	Bring to a boil and then reduce the heat, cover and simmer for 20 minutes.
6	Blend the soup in a liquidiser or food processor until smooth.
7	Return to the saucepan, add the cooked pasta and reheat the soup gently.
8	Season with salt to taste.
9	Serve the soup in warm bowls, garnished with chopped coriander or oregano.
10	preparation time: 10 minutes cooking time: 30 minutes calories per serving: 120
11	freezing recommended
12	selections per serving: 1 carbohydrate; 1 fat; 2 vegetable
13	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.
14	Non-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.
15	recipe