Mexican Tomato Soup

Two fantastic quick tomato soup recipes simply bursting with flavour. The first recipe has roasted red peppers, garlic and lime. Rice adds creaminess to the dish which is topped with a jalapeño and yoghurt dressing and served with tortilla crisps, feta cheese, tomatoes and chilli. In the second recipe the beans make this a meal on its own. Try it with different varieties of bean, such as pinto or red kidney beans.

 

Lower Calorie Mexican Tomato Soup

Ingredients

• 2tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1tbsp green jalapeño chillies (from a jar), chopped
• Pinch of ground cumin
• 400g can tomatoes
• 900ml/1½pt hot vegetable stock
• 400g can black-eye beans, drained and rinsed
• Juice of 1 lime, to taste
• 1 avocado, peeled and chopped (tossed in lemon juice), to garnish
• Lime slices, to garnish
• Tortilla triangles, to serve

Method

1. Heat oil in a pan, add onion and cook for 1 min.
2. Season well, then stir through garlic, jalapeño and cumin, and cook for 1 min.
3. Tip in tomatoes and bring to the boil, then add stock and ¾ of beans, and simmer gently for about 25 mins.
4. Ladle soup into a liquidiser and whizz until your preferred consistency, then return to pan and stir through remaining beans.
5. Heat gently, add a squeeze of lime, and season to taste.
6. Serve topped with avocado pieces and a slice of lime, with tortilla triangles on side.

Serves 4 – Serving Size 1/4 recipe – Nutrition Per Serving
Calories: 140, Fat: 9g, Carbohydrate: 10g