Tortilla soup


 

Adapted from  asda magazine June 10.

1 medium onion (chopped)

Low fat cooking spray

2 carrotts diced

1 yellow (chopped)

1green pepper (chopped)

400g tomatoes (chopped tinned)

2 cloves garlic (minced)

1 teaspoon chilli powder

1 teaspoon sugar

1 vegetable stock cube

600ml water

2 corn tortillas

1  avocado (ripe, peeled stoned and diced)

50g vegan cheese (chedder, grated)

1 green chilli (finely sliced)

Cook the onion in low fat cooking spray until soft, add the carrots and peppers and cook for 10 minutes.

Add the tomatoes, chilli powder, sugar and stock. Cover and simmer for 15 minutes, cool slightly and blend until almost smooth, season.

Cut the tortillas into short strips.  Fry in a frying pan in low fat cooking spray until crisp.  (Alternatively you can bake them in low fat cooking spray) set aside on kitchen paper to drain.

Put the avocado, tortillas, cheese and chilli into serving dishes reheat the soup pour into 4 bowls and get people to add their own toppings

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