Red Chilli Soup
Ingredients
Serves 6
1 red pepper, deseeded and chopped
1 onion, chopped
1 clove garlic, crushed
2 Tbs olive oil
½ Tsp chilli powder
400 g (14 oz) can chopped tomatoes
2 Tbs tomato puree
700 ml vegetable stock
213 g (7½ oz) can red kidney beans, drained
salt and freshly ground black pepper
1 Tbs Hermesetas Granulated Sweetener
chopped fresh parsley to garnish
Preparation
Gently fry pepper, onion and garlic in oil for 5 minutes. Add chilli and cook for 30 seconds before adding tomatoes, puree and stock. Bring to the boil, cover and simmer for 10 minutes.
Stir in kidney beans and season with salt and pepper. Heat through. Remove from heat and stir in Hermesetas Granulated Sweetener.
Serve in warm bowls and garnish with chopped parsley.
| kJ | kcal | Carbohyd.g | Fat | |
| Recipe | 2'425 | 581 | 46.0 | 26.0 |
| Portion | 606 | 145 | 11.5 | 6.5 |