Cookbook

25
1 small onion, halved
2 cloves garlic
3 tablespoons vegetable oil
2 teaspoons Mexican chilli powder
1 teaspoon ground cumin
1 tablespoon tomato paste
400g can diced tomatoes
500ml (2 cups) vegetable stock, at room temperature
1 celery stick, roughly chopped
½ teaspoon dried oregano leaves
420g can red kidney beans, rinsed, drained
3 × 10cm-diameter corn tortillas, cut into ½cm thin strips
1 avocado, sliced
1 – 2 corn cobs, husk removed, blanched, kernels reserved
25g (¾ cup) fresh coriander leaves
2 tablespoons fresh lime juice
Salt and freshly ground black pepper, to taste
1. Place onion and garlic into blender jug and secure lid.
4 CHOP 10 seconds or until roughly chopped.
2. Heat 1 tablespoon oil in a frying pan over medium heat.
Add onion mixture, Mexican chilli powder and cumin. Cook,
stirring, for 3 minutes or until onion has softened. Add tomato
paste and cook, stirring, for 1 minute. Transfer to blender jug.
3. Add tomatoes, stock, celery and oregano to blender jug and
secure lid.
3 SOUP until program finishes.
4. Reserve ½ cup kidney beans. Add remaining kidney beans to
blender jug and secure lid.
4 MILL 2 minutes, season with salt and pepper.
5. Meanwhile heat remaining oil in a large non-stick frying pan
over medium-high heat. Add half the tortillas. Cook, turning,
for 2 minutes or until golden and crisp. Transfer to a plate
lined with paper towel. Repeat with remaining tortilla pieces,
reheating pan between batches.
6. Combine reserved kidney beans, avocado, corn kernels,
coriander and lime juice in a bowl. Season with salt and
pepper.
Serve: divide soup among serving bowls, top with avocado
mixture and tortilla strips.
Speedy Tortilla Soup
1 Prep 10 minutes / Cook 15 minutes
2 Makes 1L / Serves 4