Mexican Red Pepper & Tomato Soup Recipe

Mexican Red Pepper & Tomato Soup Recipe

Ingredients:

4 tsp of oil (olive)
2 cloves of garlic; crushed
2 pcs of peppers (red), de-seeded & chopped up
2 pcs of onions; sliced
1/2 tsp of cinnamon (ground)
1 Tbsp of chili powder (mild)
14 ozs of tomatoes (canned, 420 g); chopped
4 ozs of macaroni; cooked
2 Tbsps of pureed tomato
1.5 pint of stock (vegetable)
Salt
Oregano or coriander (fresh, for garnishing); chopped

Instructions:

Heat oil then cook slowly on it garlic, onions and peppers five minutes ’til soft. Add powdered chili as well as cinnamon then cook another minute.

Add stock, tomatoes and puree. Boil. Lower heat to simmer 20 mins while covered.

Blend mixture into food processing machine ’til smooth. Pour back to saucepan then add macaroni then reheat soup slowly. Season using salt. Soup is ready to be served with coriander/oregano above,

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