February 02, 2015 | Serves 4
- 2 Red Peppers
- 1 Onion, Diced
- 1 Clove of Garlic. Minced
- 1/4 Teaspoon of Cayenne Pepper
- 1/4 Teaspoon of Paprika
- 1 & 1/2 Litres of Stock
- 1/2 Tin of Chopped Tomatoes
- 150g of Sweetcorn
- Olive Oil
- To Serve: Avocado, Coriande
This is such a simple and quick dinner and is a great way to make a meal out of a lack lustre fridge! It’s deliciously moreish but lovely and light so you can slurp away to your hearts content. Traditionally Tortilla Soup is, of course, topped with crispy tortillas but with some lovely chunks of avocado and a sprinkle of coriander you won’t miss them!
Chop the peppers into bite sized pieces and dice the onion. Heat a drizzle of olive oil in your pot on medium heat and add the peppers, onion and garlic.
Let them cook for a few minutes, tossing them regularly and then pop the lid on. After a few minutes when everything has softened, sprinkle in the spices and a good pinch of coarse salt. Toss everything around until evenly coated.
Pour in the stock, tomatoes and sweetcorn and bring everything to a boil. Reduce the heat and let it simmer for about 10 minutes.
Serve topped with avocado and coriander and enjoy!
This recipe is Gluten Free, Dairy Free & Vegan.