Mexican Tomato & Jalapenos Soup

Serves 4
1 Red Onion, finely sliced (s) (sff)
1 Carrot, finely chopped (s) (sff)
1 Celery stick, finely chopped (s) (sff)
1Tbsp Jalapeno chillies (s) (sff)
2Tbsp Sweetener
400mL Chopped Tomatoes (s) (sff)
500mL veg stock
Handful of fresh basil leaves, ripped
Salt & pepper
In a deep saucepan, sprayed with Fry Light, cook the onion until they are soft, add the celery, carrot & chillies, cook for 10 mins.
Add tomatoes, sweetener, stock & basil, bring to the boil, reduce to a simmer for 10 mins, remove from the heat and using a hand blender, reduce to a smooth soup, return to the heat for a further 10 mins. Can be allowed to cool then reheated.
Credit: Pete’s Recipe Book

[easy-social-share counters=0 style="button" hide_mobile="yes" point_type="simple"] [easy-social-share buttons="facebook,pinterest,whatsapp" counters=0 style="button" only_mobile="yes" point_type="simple"]
Warning: count(): Parameter must be an array or an object that implements Countable in /home/customer/www/ on line 230

Most Popular

Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem?

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet.

Copyright © 2015 The Mag Theme. Theme by MVP Themes, powered by Wordpress.

To Top