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MEXICAN TORTILLA SOUP RECIPE





This is a super delicious and healthy recipe which will warm you up on these cool winter days, keep in the fridge for a quick and easy lunch or dinner!


INGREDIENTS

1 leek, thinly sliced

3 - 4 cloves garlic, chopped and crushed to paste

small bunch of coriander, leaves picked and set aside, stalks finely chopped

1 cup cherry tomatoes sliced in half

1 red capsicum, diced

1 lime

bunch of spinach - rinsed and chopped

Can of coconut milk

Can of black beans

Can of crushed tomatoes

Can of corn kernels

1 cup split red lentils - rinsed

4 cups vegetable or chicken stock

2 tsp paprika

1 1/2 tsp cumin

1/2 tsp chilli powder or flakes


METHOD

Add some olive oil to a medium saucepan and heat on medium heat.

Add the chopped leek, garlic and spices and stir for 2 minutes.

Add the cherry tomatoes, capsicum, can of diced tomatoes, stock, coconut milk, black beans and lentils. Bring to the boil then reduce heat and simmer for 10 - 15 mins.

Add corn kernels, spinach, salt and pepper and squeeze of lime juice. Heat until completely hot. Season to taste with salt and pepper.

Serve in bowl and add some coriander leaves, spoon of sour cream (optional but delicious) and a few tortilla strips.

Enjoy!





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