The souperbowl
Hilary Biller takes soup to new levels with some exuberant toppings that are great for your tastebuds
Ingredients
15ml (1 tbsp) oil
1 onion, chopped
2 cloves garlic, crushed 250g lean beef mince
1 x 400g can red kidney beans, rinsed and drained
1 x 400g can Mexican-style tomatoes
750ml (3 cups) beef stock 2.5ml (½ tsp) dried chilli flakes Salt and black pepper
3-5 squares dark chocolate, chopped
12 store-bought corn chips (nachos)
100g cheddar cheese, grated Fresh coriander, to serve
Method
Heat the oil in a large pot and fry the onion and garlic until softened. Add the mince and fry until brown. Stir in the beans, tomatoes, stock and chilli. Cook over a gentle heat for 30-40 minutes. Season and stir in the chocolate. Place the corn chips on a plate, top with the cheddar and microwave on high for 1 minute. Serve the soup topped with cheesy nachos and garnished with coriander. Serves 4