Quinoa, Corn and Tortilla Soup
Serves:
4
Difficulty:
Medium
Ready in:
55 minutes
- 500g ripe plum tomatoes, quartered
- 1 large white onion, peeled and quartered
- 2-3 cloves of garlic, peeled
- 1/2 small bunch of coriander, roughly chopped
- 60g halloumi cheese, grated
- 2 soft flour tortillas
- 250g cooked red rice and quinoa
- 6 tbsp cooked sweetcorn kernels
- 2 tsp chipotle paste
- 500ml prepared vegetable stock
- 2 tbsp rapeseed oil
- 2 tbsp half fat (or reduced fat) sour cream
- pinch salt
- Preheat oven to 200C.
- Dress the tomatoes and onions in rapeseed oil and place in a roasting dish. Roast in the oven for approximately 10 minutes. Remove the dish, add the garlic and return to the oven for a further 10-15 minutes.
- Blitz the roasted mixture in a blender with half of the coriander, vegetable stock and smoked chilli paste. Add to a suitable size saucepan with the red rice and quinoa. Leave to gently simmer for 15-20 minutes.
- Meanwhile, blacken the sweetcorn under a hot grill (or in a hot oven) and add 2/3 to the soup mixture, reserving the rest for garnish.
- Toast the flour tortillas on one side, flip over and top with grated halloumi. Place under the grill until melted. Remove from the oven, allow to cool and slice into strips.
- Season the soup with a pinch of salt and serve with a spoonful of the sour cream, the remaining burnt corn, fresh coriander and small handful of tortilla strips.
