Mexican style Tomato Soup
Serves 4
ingredients:
1 tablespoon olive oil
2 onions, chopped
2 cloves garlic, crushed
2 teaspoons cumin powder
1 teaspoon chilli powder
3 x 400g can chopped tomatoes
500ml water
1 teaspoon brown sugar
1 tablespoon vinegar
2 x 400g cans red kidney beans, rinsed, drained
Sour cream and flour tortillas to serve
how to make it:
1. Heat oil in a large saucepan, add onions,and garlic and cook on a medium heat. until onions start to soften; add the cumin, and chilli powder and cook, stirring, until the spices become fragrant. Add the tomatoes, and water; simmer for 20 minutes. Remove from heat; cool to room temperature.
2. Stir through the sugar, vinegar and beans; allow to cool.
3. Place half of the soup mixture into the blender jug and process on speed 2 for 30 seconds or until smooth. Pour contents of blender jug into a container and repeat this step with the remaining soup mixture.
4. Return soup to saucepan to heat through; serve with sour cream and warm flour tortillas.
Serves 4
ingredients:
1 tablespoon olive oil
2 onions, chopped
2 cloves garlic, crushed
2 teaspoons cumin powder
1 teaspoon chilli powder
3 x 400g can chopped tomatoes
500ml water
1 teaspoon brown sugar
1 tablespoon vinegar
2 x 400g cans red kidney beans, rinsed, drained
Sour cream and flour tortillas to serve
how to make it:
1. Heat oil in a large saucepan, add onions,and garlic and cook on a medium heat. until onions start to soften; add the cumin, and chilli powder and cook, stirring, until the spices become fragrant. Add the tomatoes, and water; simmer for 20 minutes. Remove from heat; cool to room temperature.
2. Stir through the sugar, vinegar and beans; allow to cool.
3. Place half of the soup mixture into the blender jug and process on speed 2 for 30 seconds or until smooth. Pour contents of blender jug into a container and repeat this step with the remaining soup mixture.
4. Return soup to saucepan to heat through; serve with sour cream and warm flour tortillas.
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