Try this Mexican Red Pepper and Tomato Soup recipe, or contribute your own.
Suggest a better description1. 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 Watchers Pasta Cook Book
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Serving Size: 1 Serving (192g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 39 | ||
Calories from Fat: 11 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.7mg | 0 % | |
Potassium 151.6mg | 4 % | |
Total Carbohydrate 6.9g | 2 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 5.4g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 39
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