Tortilla Soup

Name: Tortilla Soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Onions; 1 red pepper; 3 TABLESPOONS Olive oil; 2 TEASPOONS Cumin; 3 Garlic cloves; 1-2 TEASPOONS Sambal Oelek; 1 TABLESPOON demerara sugar; 1 TABLESPOON dried oregano; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 can(s) (425 ml each) chunky tomatoes; 1 l Vegetable broth; 2 Tortilla flat cakes (approx. 35 g each); 2 Jalapeños; 1 (approx. 225 g) Avocado; 2 TABLESPOONS Lime juice; 150 g Cheddar cheese; 4 TABLESPOONS Schmand; 4 Lime wedges; 7-10 Tbsp Coriander green

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Onions
1 red pepper
3 TABLESPOONS Olive oil
2 TEASPOONS Cumin
3 Garlic cloves
1-2 TEASPOONS Sambal Oelek
1 TABLESPOON demerara sugar
1 TABLESPOON dried oregano
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 can(s) (425 ml each) chunky tomatoes
1 l Vegetable broth
2 Tortilla flat cakes (approx. 35 g each)
2 Jalapeños
1 (approx. 225 g) Avocado
2 TABLESPOONS Lime juice
150 g Cheddar cheese
4 TABLESPOONS Schmand
4 Lime wedges
7-10 Tbsp Coriander green

Directions

1
Peel onions and cut them into rings. Clean, wash and dice the peppers. Heat the olive oil in a pot, fry the onions and peppers for about 10 minutes over a low heat while turning.
2
Season with cumin. Meanwhile peel garlic and cut into slices. Add garlic and fry for about 5 minutes. Add Sambal Oelek, sugar, oregano, salt, pepper, tomatoes and stock. Bring to the boil and simmer for another 10 minutes.
3
In the meantime cut the flat cakes into long strips. Clean, wash and cut the jalapeños into pieces. Halve the avocado and remove the seeds. Peel the flesh, cut into cubes and drizzle with lime juice.
4
Grate cheese. Add jalapeños to the soup. Season with salt and pepper. Stir the sour cream into the soup. Pour soup into bowls. Add cheese, avocado and coriander and sprinkle with coarse pepper. Serve the tortilla strips with the soup.