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Chilli Vegetable Soup
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This simple-to-make soup makes a light first course.
Serves : 4
Preparation time : 40 minutes
Cooking time : 20 minutes
Ingredients :
Taco sauce
1 tablespoon oil
1 onion, diced
1 green pepper, diced 1/2-1 red or green chilli pepper, chopped 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 clove garlic, crushed
Pinch salt, pepper and sugar
400g tinned tomatoes
Tomato puree
1 tablespoon oil
1 onion, chopped
120g tinned whole green chillies, quatered
1 litre chicken stock
1 large patato, peeled and cut into short strips
1 tablespoon lime juice
Tortilla chips and lime slices to garnish
Method :
Heat the oil in a heavy-based saucepan, add the onion and pepper and cook slowly to soften slightly.
Add the chilli, cumin, coriander and garlic and cook a further 2-3 minutes.
Add sugar, seasonings and tomatoes with their juice. Break up the tomatoes with a fork or a potato masher.
Cook a further 5-6 minutes over moderate heat to reduce. Add tomato puree for colour, if necessary. Season to taste.
Heat the remaining oil in a large saucepan and saute the onion until translucent. Add the chillies, stock, potato and pre-prepared taco sauce.
Cover the pan and simmer soup for 20 minutes. Stir in the lime juice and add salt.
Serve in individual bowls with tortilla chips. Cut a thin slice of lime to float in each bowl of soup.
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