| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Mexican |
Pasta, Soups |
4 |
Servings |
INGREDIENTS
| 4 |
t |
Olive oil |
| 2 |
|
Onions, sliced |
| 2 |
|
Red peppers, de-seeded and |
|
|
Chopped |
| 2 |
|
Garlic cloves, crushed |
| 1 |
T |
Mild chilli powder |
| 1/2 |
t |
Ground cinnamon |
| 14 |
oz |
420 g canned chopped |
|
|
Tomatoes |
| 2 |
T |
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 |
INSTRUCTIONS
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 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 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
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