Spicy tomato, lentil, bean & crunchy tortilla soup


FOR THE SOUP
18 plum tomatoes, halved
pinch white sugar
6 cloves garlic, skin on
1 small brown onion, peeled + chopped
6 scallions, trimmed and thinly sliced
1 leek, thinly sliced
2 sticks celery, thinly sliced
handful celery leaves, roughly chopped
handful fresh basil + coriander leaves
1lt free-range chicken or veg stock
1 long red chilli, sliced, seeds removed
1 tsp good quality chipotle paste
1 tsp smoked paprika
juice 1/2 lemon
1 x 400g can red kidney beans
1 x 400g can black eye beans
1 x 400g can cannellini beans
1 x 400g can chickpeas
good quality olive oil
maldon sea salt flakes
freshly ground black pepper

YOU WILL ALSO NEED
4 flour tortillas
olive oil spray
sour cream
extra fresh coriander to garnish
chilli oil (optional)


Preheat oven to 140˚c/284˚f.

Place tomato halves, cut side up on two baking trays, drizzle with good quality olive oil, season with sea salt and black pepper and sprinkle with a pinch of sugar. Slow roast in oven for 3-4 hours.

When ready, remove tomatoes from oven and place along with flesh from garlic cloves in a food processor, blitz together to a smooth pulp. Set aside.

Heat a good glug of olive oil in a large saucepan set over medium heat, add brown onion, scallions, leek and celery. Sauté for 10-12 mins stirring often until veg have softened and started to brown.

Add pulsed tomatoes, chicken/veg stock, sliced chilli, chipotle paste, smoked paprika, lemon juice, and chopped celery leaves. Stir all together well, cover and simmer over low-medium heat for 40-50 mins.

Whilst soup is simmering, cut tortillas into 1cm long strips, twist around your finger to form spirals/curls. place on a non stick baking tray, spray with a little olive oil and season with sea salt flakes. Toast in oven for 5-10 mins or until golden brown and crisp.

Season to taste then add the 3 tins of beans and chickpeas, stir and continue to simmer for 10-15 mins, check seasoning again and adjust if required.

Serve hot with crispy tortillas, sour cream, fresh parsley and a swirl of chilli oil (optional).


NOTES

A spicy, texture-loaded soup. Great for a winter’s eve. The addition of the crunchy tortillas (which are really hard not to eat straight from the oven) makes this soup extra hearty along with the beans and smoky chipotle flavouring.

Previous
Previous

Sweetcorn with Chipotle & Basil Lime Butter

Next
Next

Easy chocolate granola with yoghurt, berries & honey