Tortilla soup

Serves 6 Preparation time 10 minutes Cooking time 20-25 minutes

A truly delicious and unusual soup based on a recipe I got at a cookery school in Santa Fe, New Mexico, in 2001.

You need

• 4 ripe tomatoes or 1 tin (400g ) chopped tomatoes • 1 large onion, finely chopped • ½ teaspoon (2,5ml) Ina Paarman’s Green Onion Seasoning • 1 tablespoon (15ml) canola oil • 3 cloves garlic, sliced • 6 cups (1½ℓ) water • 2½ tablespoons (37,5ml) Ina Paarman’s Chicken Flavour Stock Powder • 8 sprigs of fresh coriander • 1 teaspoon (5ml) Ina Paarman’s

Garlic & Herb Seasoning • 1-2 teaspoons (5ml-10ml) sugar

CONDIMENTS • 1 tablespoon (15ml) canola oil • 2-3 chillies, seeded and cut into

thin strips • 150g packet tortilla chips • 100g Cheddar cheese, cut into 1cm x 1cm cubes • 2 ripe avocados, diced • Ina Paarman’s Lemon & Black

Pepper Seasoning If you’re using fresh tomatoes, peel and dice them, strain in a colander and reserve the juice. If using a tin, drain and reserve the juice.

Season the onion with Green Onion Seasoning while heating a large heavy-based saucepan. Add the oil when the base is hot, followed by the onion. Sauté until it starts to brown. Add the garlic and chopped tomato. Cook this mixture, while stirring, until it thickens and becomes concentrated, about 10 minutes.

Add the reserved tomato juice, water, Chicken Stock Powder, fresh coriander, Garlic & Herb Seasoning and sugar. Cover and simmer for another 5-10 minutes. Prepare the condiments Fry the chilli strips very quickly in the oil in a small pan over low heat, and set aside. Serve the soup Crush the tortilla chips roughly and place a small handful in each of six soup bowls. Follow with a heaped tablespoon of cheese cubes before ladling the soup into each bowl. Season the avocado with Lemon & Black Pepper Seasoning and place a generous spoonful into each soup. Scatter with a few more crushed tortilla chips and top with strips of chilli.