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.
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.
