Jamie's 15 Minute Mexican Tomato Soup
Ingredients: spring onions, extra virgin olive oil, fresh coriander, garlic, jarred red peppers · 20 min cook time · 320kcal · $24.00
Ingredients
1small bunch spring onions, 2tablespoons extra virgin olive oil, 1bunch fresh coriander, 4cloves garlic, 450g jarred red peppers, 800g tins of chopped tomatoes, 80g basmati rice, 800ml water, 2pieces green and red chillies, 30g feta cheese, 5pieces cherry tomatoes, 175g tortilla crisps, 50g cheddar cheese, 250ml fat-free natural yogurt, 2teaspoons pickled jalapeno chillies, 0.5bunch fresh mint, 2pieces limes
Instructions
1. Roughly chop spring onions and add them to the pan with 2 tablespoons of extra virgin olive oil.
2. Separate coriander leaves for garnishing later and add the stalks into the pan. Add 4 garlic cloves with the skins on by squeezing them straight through.
3. Add 450 grams of jarred roasted peppers, chopped tomatoes, 800 milliliters of boiling water, seasoning, and 80 grams of rice. Put the lid on and let it cook.
4. Prepare toppings: crumble feta cheese, chop green and red chillies, coriander, and cherry tomatoes in little piles. Grated cheddar over tortilla crisps and bake in the oven for 3 to 4 minutes.
5. Make fragrant yogurt: blend 250 mils of zero fat yogurt, fresh mint, 2 heaped teaspoons of jalapeno, and a squeeze of lime juice until smooth like a green sauce.
6. Liquidize the soup to your preferred texture and serve with the cheesy toasted tortillas and yogurt drizzle.
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