Soups recipes

Mexican Red Pepper And Tomato Soup

Course : Soups
Serves: 4

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Ingredients:

4 teaspoons olive oil

2 medium Onion -- sliced

2 medium red bell pepper -- seeded and chopped

2 cloves garlic -- crushed

1 tablespoon chili powder -- mild

1/2 teaspoon ground cinnamon

14 ounces canned tomatoes -- chopped

2 tablespoons tomato puree

1 1/2 pints vegetable stock

4 ounces macaroni -- cooked or other small pasta shapes

1 teaspoon salt

1 teaspoon fresh chopped coriander or- oregano -- to garnish

Preparation / 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

Nutritional Information:

335 Calories (kcal); 8g Total Fat; (22% calories from fat); 11g Protein; 56g Carbohydrate; 2mg Cholesterol; 1422mg Sodium

Mexican Red Pepper And Tomato Soup

Ingredients:

Preparation / Directions:

Nutritional Information:

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