TOMATO AND TORTILLA SOUP

Double down on your immune defences. Think of this spicy soup, from London chef Andrew Clarke, as a functional winter warmer

CALS 173 | CARBS 28G

| PROTEIN 6G | FAT 4G | SERVES 4

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INGREDIENTS

1 tbsp olive oil •2 onions, chopped •2 carrots, chopped •5 garlic cloves, finely sliced • 1 pasilla chilli, soaked in warm water • 1 ancho chilli, soaked in warm water • 1 chipotle chilli, soaked in warm water • 2 beef tomatoes, chopped • 1 tbsp ground cumin • 2 tbsp tomato puree • 1.6ltr vegetable stock • 280g corn tortillas

To serve (optional):

Sweetcorn • jalapeños • coriander, chopped • crème fraiche • avocado, sliced

METHOD

1 | Tomatoes are packed with disease-fighting carotenoids, and cooking makes these nutrients even easier to absorb. Heat the olive oil in a deep saucepan. Chuck in the onions, carrots and garlic, then gently fry, making sure they don’t develop too much colour. Stir often.

2 | Chop the soaked chillies and add them to the pan along with the tomatoes and cumin, another helpful source of iron. Stir, then add the tomato puree and the stock. Chop the tortillas and add them, too.

3 | Bring to the boil, then simmer for 30 mins, stirring every 5 mins so nothing sticks to the pan. Blitz with a hand blender. Finally, add your choice of toppings – corn is an excellent source of fibre to fix sluggish digestion.

Batch cook and store it in your freezer.