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
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.