TORTILLA SOUP WITH JICAMA CHIPS

SERVES 4 (MAKES 10 CUPS) PREP + COOK 1 HOUR 30 MINS

1 tbsp olive oil 1 medium onion (150g), chopped finely 2 cloves garlic, crushed 1 jalapeno chilli, seeded, chopped finely 1 tsp mexican chilli powder 1 tsp ground cumin 1 tsp dried oregano ½ tsp smoked paprika 800g canned diced tomatoes 1.5 litres (6 cups) salt-reduced vegetable stock 400g canned black beans, drained, rinsed 1 large avocado (320g), diced ¼ cup coarsely chopped fresh coriander leaves ¹⁄ cup (95g) Greek-style yoghurt 3 1 medium lime (90g), cut into wedges

JICAMA CHIPS

500g jicama (yam beans) (see tip) ½ tsp ground turmeric ½ tsp ground cumin 1 tsp sea salt flakes

1 JICAMA CHIPS Preheat oven to 120°C/100°C fan. Line two oven trays with baking paper. Peel jicama. Using a mandolin or V-slicer, cut jicama into 3mm-thin rounds. Pat dry well with paper towel. Place rounds, in a single layer, on oven trays. Sprinkle with combined spices and salt. Roast in oven 1¼ hours or until crisp, swapping trays between shelves halfway through cooking time.

2 Meanwhile, heat oil in a large heavy-based saucepan over medium heat. Cook onion, stirring occasionally, 3 mins or until softened. Add garlic and jalapeno. Cook, stirring, 2 mins.

3 Add chilli powder, cumin, oregano and paprika. Cook, stirring, 1 min or until fragrant. Stir in tomatoes and stock and bring to boil. Reduce heat to low, cook 10 mins. Add beans and cook for a further 5 mins. Season to taste.

4 Top soup with avocado, coriander, yoghurt and jicama chips. Season to taste. Serve with lime wedges.

Look for yam beans in health food stores Or use corn chips instead. TIP