Mexican Red Pepper and Tomato Soup
| Yield: | 4 Servings |
| Categories: | Soups, Pasta |
| 4 | ts | Olive oil |
| 2 | Onions, sliced | |
| 2 | Red peppers, de-seeded and | |
| Chopped | ||
| 2 | Garlic cloves, crushed | |
| 1 | tb | Mild chilli powder |
| 1/2 | ts | Ground cinnamon |
| 14 | oz | (420 g) canned chopped |
| Tomatoes | ||
| 2 | tb | Tomato puree |
| 1 1/2 | pt | (900 ml) vegetable stock |
| 4 | oz | (1 20 g) cooked macaroni or |
| Other small pasta shapes | ||
| Salt | ||
| Fresh chopped coriander or | ||
| Oregano, to garnish |
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