Spicy Mexican Tomato Soup

Ingredients:

2 tbsp olive oil

225 g of gluten free angel hair pasta, crushed by hand

2 tins of diced tomatoes

1 medium red onion

2 garlic cloves

1 tsp chilli powder

1 cup of whole sweetcorn

6 cups of vegetable or chicken broth

salt to taste

1 chicken stock cube

Method:

1. In a blender, add the onion, garlic, stock cube, tomatoes, salt and just enough chicken broth to help it blend.  Blend until smooth, and then leave aside.

2. In a large pan own a medium high heat, add the oil and wait for it to shimmer.  Add the pasta and fry until golden brown, tossing frequently, for 3-4 minutes.

3. Add the tomato mixture, the remaining chicken broth and chilli powder.  Raise heat to high, stir well and bring to the boil.  Reduce heat to a low, cover and cook for 20 minutes until the noodles are cooked through.  Taste and season with more salt if necessary.