Skip the boring old soup recipes and spice it up with this Mexican inspired dish by celebrity chef Gordon Ramsay.
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.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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