HEALTHY SPICY RECIPE : MEXICAN SOUP

HEALTHY SPICY RECIPE : MEXICAN SOUP

1 LARGE TOMATO - DICED

2 RED MEDIUM CAPSICUM

1 ORANGE CARROT

1 SMALL ONION CHOPPED

1 TSP. SUGAR

1/2 TSP SALT

3 CUPS WATER

1 TBSP. BUTTER OR OLIVE OIL

1/2 CUP SHREDDED MEXICAN

1/2 TSP. DRY OREGANO POWDER

*
PUT OLIVE OIL IN A PRESSURE COOKER.
SAUTE ONIONS TILL THEY TURN PALE BROWN.
ADD ALL THE OTHER INGREDIENTS TILL THEY WATER.
PRESSURE COOK FOR 5 MINUTES.
WHEN COLD BLEND THE SOUP AND MASH WELL OVER A STRAINER.
ADD 1/2 CUP SHREDDED MEXICAN CHEESE AND BLEND.
HEAT THE SOUP, ADD OREGANO.
GARNISH WITH CORN CHIPS, 1/2 CUP SHREDDED CHEESE AND A LITTLE PARSLEY AND SERVE.