Chilli soup
This hot and spicy chilli soup is sure to be a winner. The rich ingredients make it a filling, satisfying meal. Prefer to dial down the hotness? Leave out the habanero pepper and rawit chilli.
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Preparation method
- Finely chop the onions, sweet peppers and tomatoes into cubes. Finely slice the garlic. Slice the leek into thin rings. Reserve some of the white rings as a garnish. Halve all the peppers and chillies lengthwise, remove the seeds and finely slice the flesh.
- Heat the olive oil in a large pan. Fry the garlic and onion on a medium heat for 3 minutes until soft. Add the minced meat, the paprika powder and Tex Mex seasoning . Stir and fry for 3 minutes until brown and cooked.
- Add all the other ingredients to the pan. Add 1 litre of water and bring to the boil. Leave to simmer gently for on a low heat for 20 minutes. Season with salt (and pepper). Divide the soup over 4 plates and garnish with the reserved leek rings.
- Tip: Serve the soup with tortilla chips or wholemeal tortilla wraps. The recipe then is no longer gluten-free.
Nutrition value per person/bite
- Energy
- 535 kcal
- Protein
- 36 g
- Fat
- 25 g
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- Saturated
- 8 g
- Carbohydrate
- 34 g
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- Sugars
- 19 g
- Fibers
- 14 g
