Tomato Jalapeño Soup
I went out for Mexican last night with friends and my boyfriend, and it has been a while since I had Mexican food which is crazy since I love it! Anything from nachos to fajitas, I love it all. So having it last night just made me crave it even more, which means that lunch today had to be something Mexican style. My boyfriend was in the mood for soup so I decided to go for a spicy soup topped with lots of avocado, crème fraiche and served with lots of nachos for dipping and scooping. Yummy!
This recipe serves 4-6
750g tomatoes, quartered
1 red bell pepper, chopped
2 jalapeños, chopped (deseeded if preferred)
1 onion, chopped
2 cloves of garlic, minced
Can of whole peeled tomatoes (400g)
500ml vegetable stock
½ cup of corn kernels
½ cup of black beans
1 tablespoon olive oil
2 spring onions, thinly sliced
4 tablespoons cilantro, chopped
2 avocados, sliced
1 lime, quartered
Crème fraiche or sour cream
In a large pot heat the olive oil over medium heat and add the onion and jalapeño peppers. Cook, stirring a few times, until the onions are translucent, now add the garlic and cook until fragrant.
Add the tomatoes, bell pepper and can of peeled tomatoes, cover and cook for about 5 minutes, stir half way to make sure nothing sticks to the bottom. Pour in the stock and cover once again and cook for 20 minutes until the tomatoes and bell pepper are tender. Using a hand/stick blender blend the soup until it has a smooth consistency. Add the corn and black beans and season with salt and pepper.
When ready to serve, pour the soup in bowls and top with the avocado, crème fraiche, cilantro, lime, spring onions and nachos. Enjoy!