Daily Dispatch

The souperbowl

Hilary Biller takes soup to new levels with some exuberant toppings that are great for your tastebuds



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


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

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