Mexican Tomato Soup with Minced Meat

Spicy tomato soup with an insert of minced meat, pumpkin pieces and peppers.

Ingredients:

400 g of canned tomatoes 250-300 g 1.5 l of chicken stock 4 pcs garlic strips 2 pcs peppers 1 pcs

td>larger dried chillies 1 pc onions 1/4 pc pineapple juice of 2 limes ground pepper ground cumin olive oil salt (cherry tomatoes for garnish) /td> parsley sprigs for garnish, or chopped chives

Procedure:

1. In a saucepan, in heated oil, let the peeled finely chopped onion and peeled crushed garlic cloves soften for 5 minutes
2. Stir in the crumbled chilli, a little ground cumin, tomatoes, chicken stock and heat for a while, then blend everything with a stick blender and bring to a boil
3. Add the minced meat, diced pumpkin and peppers, cook until soft, about 8-10 minutes
4. Finally, stir in the lime juice, season the soup with salt and pepper to taste and serve each portion garnished with sprigs of parsley or chopped chives.

Recommendation:

For a nice look, we can put small cherry tomatoes into the soup about 5 minutes before it is cooked, they will then nicely decorate the surface of the soup.