Thursday, 21 January 2016

Smoky tomato and black bean soup with loaded nachos

Yes, quite a lot of ingredients, and yes a little time needed to prepare, but a really lovely soup with gorgeous flavours. I wasn't sure how the black beans would go down with James, but he cleared his bowl and asked for seconds, unfortunately there wasn't seconds. The recipe is from the latest Olive Magazine. 

Serves 4 
1 onion chopped
1 clove of garlic crushed
Olive oil
½ tsp Ground cumin
½ tsp paprika
400g chopped tomatoes
400ml chicken stock
400g tin of black beans, drained

Loaded nachos
12 natural tortilla chips
100g grated cheddar
1 diced avocado
4 tbsp soured cream
4 sliced radishes
2 spring onions shredded
Coriander chopped to make 2 tbsp
1 red chilli seeded and finely chopped
Lime wedges for squeezing

Cook the onion and garlic in 1 tbsp of oil until softened. Add the spices and cook for a minute, then add the tomatoes and stock. Cook for 10 minutes then whizz with a stick blender until smooth. Add the beans and simmer for another 10 minutes. 
To make the nachos, spread the tortillas on a baking tray and top each with a little cheese. Grill until the cheese melts and then sit the tortillas on the soup, pile on the rest of the toppings and add a squeeze of lime. 

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