Red Pepper and Tomato Soup
Serves 4

1. Heat the olive oil in a large saucepan.

2. Add the onions, red peppers and garlic and cook gently for about 5 minutes until softened.

3. Stir in the chili powder and cinnamon and cook for 1 minute more.

4. Add the chopped tomatoes, puree and stock.

5. Bring to a boil and then reduce the heat, cover and simmer for 20 minutes.

6. Blend the soup in a blender or food processor until smooth.

7. Return to the saucepan, add the cooked pasta and reheat the soup gently.

8. Season with salt to taste.

9. Serve the soup in warm bowls, garnished with chopped coriander or oregano.

Recipe provided by Jim Coleman