Mexican spiced tomato soup
Nutrition Info.(per serve)
- 2 tablespoons olive oil
- 2 large onions, chopped
- 2 cloves garlic, chopped
- 3 teaspoons Mexican seasoning (see below)
- 2 cans low-salt, chopped tomatoes
- 1 teaspoon Vegemite
- 2 tablespoons Worcestershire sauce
- 6 cups reduced-salt vegetable stock (allow 1 heaped teaspoon stock powder per cup of water)
- 1 1/2 cups red lentils
- 1/3 cup tomato paste
- 2 tablespoons brown sugarlight brown cane sugarX
- 1/2 cup fresh coriandercilantroX, chopped (or use parsley if not available)
- light sour cream to garnish (optional)
- Mexican seasoning
- In an airtight container or small jar, combine the following:
- 1 heaped tablespoon ground cumin
- 2 teaspoons brown sugarlight brown cane sugarX
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 tablespoon chilli powder
Total fat 6.3g
Saturated fat 1g
Dietary fibre 6.7g
1 Heat oil in a large saucepan. Add onions and garlic and cook until light golden.
2 Mix in 3 teaspoons of the Mexican seasoning, then add tomatoes, Vegemite, Worcestershire sauce, stock, lentils, tomato paste and sugar. Bring to the boil and stir, then reduce heat and simmer for 45 minutes.
3 Add chopped fresh herbs and garnish with a dollop of light sour cream.
The Mexican seasoning mix, once made, can be used to season mince for Mexican meals or added to potato wedges or refried beans for authentic Mexican flavour.