Recipe for Mexican Red Pepper and Tomato Soup 
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Yield:
4
Ingredients:
Amount Ingredient
4 tsp Olive oil
2 x onion sliced
2 x red bell pepper seeded and chopped
2 x cloves garlic crushed
1 tbl chili powder mild
1/2 tsp Ground cinnamon
14 oz canned tomatoes chopped
2 tbl Tomato puree
1/2 pt vegetable stock
4 oz macaroni cooked or- other small pasta shapes
Salt
Instructions:
Instructions: 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 Calories per
serving:
120

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 1/2 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 1/2 Protein

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