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)
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
Mexican Tomato & Jalapenos Soup