Mexican soup? Ok… lets try…

Mexican spice hearty tomato soup, with crispy nacho dippers. Top with avocado and a squeeze of zesty lemon to give your mouth the fiesta it deserves! 
1 small brown onion 

1 tbsp extra virgin olive oil + 2 tbsps 

2 garlic cloves, crushed 

2 large peppers, chopped

4 large vine-ripened tomatoes, halved

2 cups vegetable broth or stock 

1 tsp ground cumin 

2 tsp ground paprika 

½ tsp ground chili 

Organic corn chips 

Cherry tomatoes 


Organic cheese

1 avocado 

1 lime 

Handful of coriander 

Preheat oven to 180°C (350°F)

Place red peppers and tomatoes on oven tray, drizzle with 2 tbsp olive oil and sprinkle with salt and pepper. Bake for 30-40 minutes until very soft. Remove and allow to cool. 

Heat saucepan over medium-high heat, add olive oil and sauté onion until golden brown and softened. Add garlic and sauté until fragrant. 

Add roasted tomatoes, red peppers, stock and spices. Simmer for 10-15 minutes. 

Allow soup to slightly cool, then blend (in blender or food processor) in batches until you have a smooth purée. Taste and add salt and pepper, if needed.

Layer on nachos toppers, & top with diced avocado, lime & fresh coriander.


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