So winter is definitely here, of which I am not a massive fan, but I have decided to embrace it, and in doing so I am going to experiment with some new recipes. I have that many recipe books, but do you think I use them?? Most of the time I make the same old things. Most people have a repertoire of about 10 recipes that they use on rotation, and I think I am the same, so I am going to break that cycle!! Each weekend of #JunkFreeJune I am going to make a new type of soup. This will not only get me to use my recipe books, warm me up, but also provide me with nutritious lunches all week at work!
This weekend: Mexican Tomato Soup inspired by Jamie Oliver.
Ingredients for the soup (serves 4)
1-2 Tbsp olive oil
2 cloves garlic
½ deseeded chilli (add more if you like it hot!)
2x cans chopped tomatoes
½ jar red peppers
1x can Mexican kidney beans
850ml chicken/ vegetable stock
1x bunch fresh coriander for garnishing
3 tortilla wraps of your choice
Handful grated cheese
½ cup natural yoghurt
2x cloves garlic
Squeeze of lemon juice
Salt and pepper to taste
Fry the onion and garlic in olive oil until soft. Add in tomatoes, chilli, red peppers and kidney beans and stock. Bring to the boil and simmer for approximately ten minutes.
When finished cooking, blend together with a stick blender. Pro tip: do it in a sink, as it will splash!
Cut wraps into triangles, spray lightly with olive oil and sprinkle with cheese. Bake in the oven at 180 degrees for 5-7 minutes or until nicely browned and crisp.
Crush garlic. Mash avocado and mix in yoghurt with garlic. Add a squeeze of lemon and season with salt and pepper.
Garnish with coriander and fresh chilli. Enjoy this delicious warming soup, dipping your tortilla chips in the soup and guac dip!