Spicy tomato, lentil, bean & crunchy tortilla soup
FOR THE SOUP
18 plum tomatoes, halved
pinch white sugar
6 cloves garlic, skin on
1 small brown onion, peeled + chopped
6 scallions, trimmed and thinly sliced
1 leek, thinly sliced
2 sticks celery, thinly sliced
handful celery leaves, roughly chopped
handful fresh basil + coriander leaves
1lt free-range chicken or veg stock
1 long red chilli, sliced, seeds removed
1 tsp good quality chipotle paste
1 tsp smoked paprika
juice 1/2 lemon
1 x 400g can red kidney beans
1 x 400g can black eye beans
1 x 400g can cannellini beans
1 x 400g can chickpeas
good quality olive oil
maldon sea salt flakes
freshly ground black pepper
YOU WILL ALSO NEED
4 flour tortillas
olive oil spray
sour cream
extra fresh coriander to garnish
chilli oil (optional)
Preheat oven to 140˚c/284˚f.
Place tomato halves, cut side up on two baking trays, drizzle with good quality olive oil, season with sea salt and black pepper and sprinkle with a pinch of sugar. Slow roast in oven for 3-4 hours.
When ready, remove tomatoes from oven and place along with flesh from garlic cloves in a food processor, blitz together to a smooth pulp. Set aside.
Heat a good glug of olive oil in a large saucepan set over medium heat, add brown onion, scallions, leek and celery. Sauté for 10-12 mins stirring often until veg have softened and started to brown.
Add pulsed tomatoes, chicken/veg stock, sliced chilli, chipotle paste, smoked paprika, lemon juice, and chopped celery leaves. Stir all together well, cover and simmer over low-medium heat for 40-50 mins.
Whilst soup is simmering, cut tortillas into 1cm long strips, twist around your finger to form spirals/curls. place on a non stick baking tray, spray with a little olive oil and season with sea salt flakes. Toast in oven for 5-10 mins or until golden brown and crisp.
Season to taste then add the 3 tins of beans and chickpeas, stir and continue to simmer for 10-15 mins, check seasoning again and adjust if required.
Serve hot with crispy tortillas, sour cream, fresh parsley and a swirl of chilli oil (optional).
NOTES
A spicy, texture-loaded soup. Great for a winter’s eve. The addition of the crunchy tortillas (which are really hard not to eat straight from the oven) makes this soup extra hearty along with the beans and smoky chipotle flavouring.