Recipe - Mexican Red Pepper And Tomato Soup

4 teaspoon Olive oil
2 Onions, cut or sliced up
2 Red peppers, deseeded and
Chopped
2 Garlic cloves, crushed
1 tablespoon Mild chilli powder
One half teaspoon Ground cinnamon
14 ounce (420 g) canned chopped
Tomatoes
2 tablespoon Tomato puree
1 One half pt (900 ml) vegetable stock
4 ounce (1 20 g) cooked macaroni or
Other small pasta shapes
Salt
Fresh chopped coriander or
Oregano, to garnish

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

Selections per serving: 1 Carbohydrate; 1 Fat; 2 Vegetable

Variations: To make this a more substantial soup, add 6 ounce (1 80 g) canned
kidney beans at step 3. This will add One half Protein Selection and increase
the Calories to 160 per serving. Nonvegetarians can add 2 ounce (60 g) of
finely cut or sliced up chorizo sausage at step 3. This also adds One half Protein
Selection per serving and increases the Calories to 160 per serving.

Recipe from: the Weight Watcher's Pasta Cook Book

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini