Spicy Mexican Soup
Dig into this quick and easy soup recipe from Gordon Ramsay's Ultimate Home Cooking.
- 10 minutes
- 20 minutes
- 4 servings
- Olive oil, for frying
- 1 Red onion, peeled and diced
- 2 teaspoons Cumin seeds, dry-toasted
- 1 teaspoon dried Oregano
- 2 Garlic cloves, peeled and chopped
- 1 tablespoon Chipotle chilli paste, to taste
- 1 tablespoon Tomato purée
- 400 grams tin chopped Tomatoes
- 400 grams tin cooked Kidney beans, drained and rinsed
- 1 teaspoon Sugar
- 750 millilitres Vegetable or Chicken stock
- 100 grams Lancashire cheese, crumbled
- 1 ripe Avocado, peeled and chopped
- ½ bunch of Coriander, roughly chopped
- Sea salt and freshly ground Black pepper
- Place a large heavy-based sauté pan or hob-proof casserole dish over a medium heat and add a dash of olive oil. Once hot, fry the onion with a pinch of salt and pepper until softened. Add the cumin seeds and oregano and cook for a further 2 minutes, or until the seeds become aromatic
- Add the garlic and dried chillies (if using), cook for 2 minutes, then add the tomato purée. (If using chipotle paste, add it when you add the purée.) Stir over the heat for a minute or two, then add the tomatoes and kidney beans along with the sugar. Stir and bring to a simmer, then add 500ml of the stock. Bring to the boil, reduce the heat and gently simmer for 10–15 minutes, until thickened slightly and flavoursome. Add a little extra stock if it thickens too much.
- Pour the soup into warmed serving bowls and sprinkle with the cheese, avocado and coriander
Share it with your friends.