MEXICAN TOMATO SOUP CHILLI NACHOS, VEGGIE & FETA SPRINKLES

642 Ingredients out● Kettle boiled● Oven grill on high● Large lidded pan, high heat● Stick blender

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Trim and finely slice the spring onions (reserving some for garnish) and put into the pan with 2 tablespoons of oil ● Tear in the coriander stalks (reserving the leaves) ● Squash in the unpeeled garlic through a garlic crusher and add the rice, drained jarred peppers, and the tinned tomatoes ● Pour in 850ml of boiling water, add a pinch of salt and cover with the lid

Step 2

Quarter the cherry tomatoes, halve the avocado (discarding the stone) and place on a serving board with the reserved spring onions and coriander leaves, and the feta ● Finely slice the chillies and add half to the board ● Empty the tortilla chips on to a baking tray, grate over the Cheddar and scatter over the remaining chillies, then pop under the grill on the top shelf until the cheese is melted, removing when golden

Step 3

In a bowl, use the stick blender to blitz the yoghurt and jalapeño chillies with a splash of their pickling vinegar and the top leafy half of the mint until nice and smooth ● Next use the stick blender to blitz the soup until smooth, add the juice of ½ a lime, season well to taste, then either enjoy it thick, or add some water to thin it down ● Drizzle over the spiked yoghurt, and serve with the nachos, sprinkles and lime wedges