This warming soup originates from Peru and is traditionally served with a fried egg on top. The soup has a smoky, tomato flavour and the pasta adds some bulk and filling power. It takes no time at all to prepare and is perfect served on a chilly winter evening.
Pages 152 - 153
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Hints & Tips
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This is traditionally made using aji panca, a smoky Peruvian chilli pepper. We use chipotle flakes and paprika to recreate the taste, but if you find aji panca paste, use that!
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