The body is wiser than I ever give it credit for. If you listen carefully, it will tell you exactly what you need and when. Actually, scratch that. You don’t even have to listen all that carefully. If you try and tell your body that what you think is best, whispers will become shouts, until the body commands you to stop. Fever, fatigue, body aches, chills, runny nose. In my case, all of the above, with a side of laryngitis.
Too many late nights, early morning, travel, too much wine, too few vegetables, junk food, work, work, work, skipped yoga classes, missed runs and a twice daily dose of chocolate is how I found myself stirring this soup on Sunday night. It has been a busy couple of weeks and I thought I had outrun this bug, but it sneaked up on me when I wasn’t looking during pilates on Friday night.
After spending the majority of my weekend on the couch, under a blanket, I wanted something to do and I wanted something to eat and it had to be warm. See also: spicy, easy as I didn’t have much energy.
I remembered I had flagged this recipe in the October/November issue of Jamie Magazine (heart!). It was very similar to a Tex Mex soup Jeff and I enjoyed at a little cafe in Iceland last year, which is what caught my eye. And since it was composed mainly of vegetables, it was low in calories and fat.
I spent a lot of time chopping, but once everything was in the pot it came together quickly. Instead of using bagged chips, I made my own with some left over corn tortillas I had in the freezer from a recent fajita night. Now that was easy. So easy, I wonder if I’ll ever need Tostito’s again?
Rustic Tortilla Soup
Adapted from Jamie Magazine
1 tablespoon olive oil
1 onion, roughly chopped
2 garlic gloves, rushed
2 large carrots, peeled and roughly chopped
2 green peppers, roughly chopped
2 yellow peppers, roughly chopped
1 14oz can chopped tomatoes
2 bay leaves (fresh or dried)
2 chicken stock cubes, crumbled
1 ripe avocado
Juice of small lime
1 fresh green chilli, finely sliced
1/2 cup sour cream
Handful cheddar cheese, grated
8-12 small corn tortillas
Olive oil cooking spray
Pinch of dried sage
1. Heat olive oil in a large pan on low-to-medium heat. Add onion, garlic, carrots and peppers and fry gently for 10-15 minutes until soft. Stir occasionally.
2. Add the bay leaves, fresh and canned tomatoes and stock cubes. Add in 800 ml of water and stir together. Bring to a boil and then reduce heat and simmer for 20 minutes, stirring occasionally.
3. In the meantime, preheat over to 400C. Cut each tortilla into six thin wedges. Coat a baking sheet liberally with olive oil cooking spray. Arrange tortillas in a single layer, spray lightly and sprinkle with sea salt and sage. Bake for 5 minutes. If they haven’t browned on the under side turn them over and pop them back in for up to 5 minutes. Watch carefully as they can burn easily. Let cool slightly.
5. Once the soup has simmered for 20 minutes, taste and season with salt and pepper if it needs it.
6. Divide soup into bowls and garnish with chips, cheese, sour cream, chillies and avocado chunks.