Spicy Mexican Soup (Serves 4)
Olive oil, for frying
1 red onion, peeled and diced
2 tsp cumin seeds, dry-toasted
1 tsp dried oregano
2 garlic cloves, peeled and chopped
2–4 dried chipotle chillies, finely chopped, or 1 tbsp chipotle chilli paste, to taste
1 tbsp tomato purée
1 x 400g tin chopped tomatoes
1 x 400g tin cooked kidney beans, drained and rinsed
1 tsp sugar
500–750ml vegetable or chicken stock
100g Lancashire cheese, crumbled
1 ripe avocado, peeled and chopped
1/2 bunch of coriander, roughly chopped
Sea salt and freshly ground black pepper
Place a large heavy-based sauté pan or hob-proof casserole dish over a medium heat and add a dash of olive oil. Once hot, fry the onion with a pinch of salt and pepper until softened. Add the cumin seeds and oregano and cook for a further 2 minutes, or until the seeds become aromatic.
Add the garlic and dried chillies (if using), cook for 2 minutes, then add the tomato purée. (If using chipotle paste, add it when you add the purée.) Stir over the heat for a minute or two, then add the tomatoes and kidney beans along with the sugar. Stir and bring to a simmer, then add 500ml of the stock. Bring to the boil, reduce the heat and gently simmer for 10–15 minutes, until thickened slightly and flavoursome. Add a little extra stock if it thickens too much.
Pour the soup into warmed serving bowls and sprinkle with the cheese, avocado and coriander.
Recipe from SABC 3 from Ultimate Home Cooking by Gordon Ramsay. Books are available from Loot.co.za from R495. Click here to purchase.
Catch Gordon Ramsay on Gordon Ramsay's Ultimate Home Cooking which will be broadcast Tuesdays at 20:30 from 4th July on SABC 3.