Serves 4
For the soup
Olive oil
Related Links
* Flavoursome food from Arizona
* Mexican breakfast
* Mexican street salad
1 onion, peeled and roughly chopped
2 cloves of garlic, peeled and crushed
2 large carrots, peeled and roughly chopped
2 green peppers, deseeded and roughly chopped
2 yellow peppers, deseeded and roughly chopped
2 large tomatoes, roughly chopped
2 fresh bay leaves
2 chicken stock cubes, preferably organic
1 x 400g tin of chopped tomatoes
Sea salt and freshly ground black pepper
For the garnishes
1 ripe avocado
1 lime
1 fresh green chilli, finely sliced
2 large handfuls of tortilla chips
1 heaped tsp dried sage
Put a large pan on a low to medium heat and pour in a good lug of olive oil. Add the onion, garlic, carrots and peppers and fry gently for 10-15 minutes, until softened, stirring every so often so they don’t catch on the bottom of the pan.
Add the chopped fresh tomatoes and bay leaves, crumble in the stock cubes and add the tinned tomatoes. Pour in about 2 tomato tins’ worth of water, then bring to the boil and turn down to a simmer for about 20 minutes, stirring occasionally.
Heat your oven to 180C/350F/Gas Mark 4. While the soup blips away, peel and stone your avocado and dice into 1cm cubes. Put these on a plate, grate over some lime zest and squeeze on the juice to keep the avocado from turning brown. Put in the centre of the table next to a plate with your slices of green chilli.
Lay your tortilla chips on a baking tray, drizzle with a good lug of olive oil and sprinkle over the dried sage. Heat in the oven for a few minutes until warmed through. Meanwhile, check on your soup. If you like it looser, you can add a bit of water to it at this point; if you like your soups thicker, you can leave it to cook for a bit longer. I quite like to mash the soup up a little to get a bit of pulpiness going, but if you like it chunky, leave it as is. Have a taste, season, then give it a stir and taste it again.
Once you’re happy with the flavours, divide the soup between bowls and take them to the table, with the warm tortilla chips.
For the soup
Olive oil
Related Links
* Flavoursome food from Arizona
* Mexican breakfast
* Mexican street salad
1 onion, peeled and roughly chopped
2 cloves of garlic, peeled and crushed
2 large carrots, peeled and roughly chopped
2 green peppers, deseeded and roughly chopped
2 yellow peppers, deseeded and roughly chopped
2 large tomatoes, roughly chopped
2 fresh bay leaves
2 chicken stock cubes, preferably organic
1 x 400g tin of chopped tomatoes
Sea salt and freshly ground black pepper
For the garnishes
1 ripe avocado
1 lime
1 fresh green chilli, finely sliced
2 large handfuls of tortilla chips
1 heaped tsp dried sage
Put a large pan on a low to medium heat and pour in a good lug of olive oil. Add the onion, garlic, carrots and peppers and fry gently for 10-15 minutes, until softened, stirring every so often so they don’t catch on the bottom of the pan.
Add the chopped fresh tomatoes and bay leaves, crumble in the stock cubes and add the tinned tomatoes. Pour in about 2 tomato tins’ worth of water, then bring to the boil and turn down to a simmer for about 20 minutes, stirring occasionally.
Heat your oven to 180C/350F/Gas Mark 4. While the soup blips away, peel and stone your avocado and dice into 1cm cubes. Put these on a plate, grate over some lime zest and squeeze on the juice to keep the avocado from turning brown. Put in the centre of the table next to a plate with your slices of green chilli.
Lay your tortilla chips on a baking tray, drizzle with a good lug of olive oil and sprinkle over the dried sage. Heat in the oven for a few minutes until warmed through. Meanwhile, check on your soup. If you like it looser, you can add a bit of water to it at this point; if you like your soups thicker, you can leave it to cook for a bit longer. I quite like to mash the soup up a little to get a bit of pulpiness going, but if you like it chunky, leave it as is. Have a taste, season, then give it a stir and taste it again.
Once you’re happy with the flavours, divide the soup between bowls and take them to the table, with the warm tortilla chips.