Tortilla and Tomato Soup
Delicious and fresh, this brothy soup is the perfect warming lunch
680g grape tomatoes, halved and divided
2 garlic cloves, chopped
230g yellow squash, sliced
8 cups reduced-sodium chicken stock
1 tsp store-bought chilli sauce (or Mexican adobo sauce)
1 avocado, chopped
1/2 cup coriander sprigs
3 corn tortillas (15cm in diameter), sliced and toasted
Ingredients
1 white onion, quartered680g grape tomatoes, halved and divided
2 garlic cloves, chopped
230g yellow squash, sliced
8 cups reduced-sodium chicken stock
1 tsp store-bought chilli sauce (or Mexican adobo sauce)
1 avocado, chopped
1/2 cup coriander sprigs
3 corn tortillas (15cm in diameter), sliced and toasted
Method
1. Preheat the grill. Place onion and 450g of the tomatoes on a foil-lined baking tray and grill 15cm from heat source, turning, until slightly charred, 5 minutes. Place mixture in a food processor with garlic; coarsely chop.
2. Place tomato-garlic mixture, squash, stock, chilli (or adobo) sauce and remaining tomatoes in a saucepan, then simmer for 20 minutes.
3. Ladle into bowls. Top with avocado, coriander and tortilla strips to serve.
Notes
NUTRITIONAL INFO PER SERVING
(13/4 cups) 448 kJ (107 cal), 4g protein, 15g carbs, 4g fibre, 4g fat (1g sat fat), 620mg sodium
- Author:
- Photographer:
- Kana Okada
