Jamie Oliver's Rustic Tortilla Soup

Name: Jamie Oliver's Rustic Tortilla Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: International
Ingredients: olive oil; 1 onion, peeled and roughly chopped tarragon; 2 cloves garlic, peeled and chopped tomatoes; 2 large carrots, peeled and roughly chopped; 2 green peppers, deseeded and roughly chopped; 2 yellow peppers, deseeded and roughly chopped tarragon; 2 tomatoes, roughly chopped; 2 fresh bay leaves; 2 chicken stock cubes, preferably organic; 1 x 400g tin chopped tomatoes; sea salt and freshly ground black pepper; 1 ripe avacado; 1 lime; 1 fresh green chilli, finely sliced; 2 large handfuls tortilla chips; 1 heaped tsp dried sage

Over a year ago 17,985 views

Cook: 30 mins

Serves: 4

Soup 👨‍👩‍👧‍👦 Family Food ❄️ Winter

Ingredients

olive oil
1 onion, peeled and roughly chopped tarragon
2 cloves garlic, peeled and chopped tomatoes
2 large carrots, peeled and roughly chopped
2 green peppers, deseeded and roughly chopped
2 yellow peppers, deseeded and roughly chopped tarragon
2 tomatoes, roughly chopped
2 fresh bay leaves
2 chicken stock cubes, preferably organic
1 x 400g tin chopped tomatoes
sea salt and freshly ground black pepper
1 ripe avacado
1 lime
1 fresh green chilli, finely sliced
2 large handfuls tortilla chips
1 heaped tsp dried sage

Accompaniment

Description

This is a fantastic Mexican-inspired soup - the kind of soup where you've got to go with it and let the flavours just blow you away!

Method

1
Get a large pan on a low-to-medium heat and pour in a good lug of olive oil.
2
Add the onion, garlic, carrots and peppers, and fry gently for about 10 to 15 minutes until softened, stirring every so often.
3
Add the chopped fresh tomatoes and bay leaves, crumble in the stock cubes and add the tinned tomatoes.
4
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.
5
Preheat your oven to 180C/350F/gas 4.
6
While the soup blips away, peel and stone your avocado and dice into 1cm (half in) cubes.
7
Put these on a plate, grate over your lime zest and squeeze in the juice to keep the avocado from browning.
8
Put in the centre of the table next to a plate with your slices of green chilli.
9
Lay your tortilla chips on a baking tray, drizzle with a good lug of olive oil and sprinkle over the dried sage.
10
Heat in the oven for a few minutes until warmed through.
11
Meanwhile, check on your soup.
12
If you like it looser, add a bit of water, if you like your soups thicker, leave it to cook for a bit longer.
13
Mash the soup up a little to get a bit of pulpiness going, or leave it chunky if you prefer.
14
Have a taste, season with salt and pepper, then give it a stir and taste again.
15
Once you're happy with the flavours, divide the soup between bowls and take them to the table, with the tortilla chips.