If you're after something a little different then why not try this tortilla soup. Sound strange? Well it's packed full of flavour and and spices to create this hearty broth with a crunch. This recipe comes courtesy of Whole Food Heaven, a husband and wife team dedicated to providing the best vegan and vegetarian food around. You can easily find them at any market in their converted Citron H Van, just follow the smell of delicious food.
Here at Idle HQ we have decided to give you something a little different. Other than Bonfire Night, the 5th of November is host to something else, Men Make Dinner Day. This day is purely dedicated to men making the dinner for their friends or partners, so it's time to put your apron on, cook up a storm in the kitchen and get your creative hats on because you'll want to cook to impress!
Men Make Dinner Day was started by Sandy Sharkey and she's been pushing men off of the sofa and into the kitchen to their partners' cries of joy. So lads, put down the beer and the remote and pick up a whisk, you never know, you may even like it!
We have teamed up with some of the best restaurants, food bloggers and chefs to create a fantastic e-Book filled with amazing recipes from mac and cheese to haute cuisine - so whether you're feeling fancy or like to keep it simple then there is a recipe in this book for you.
Tortilla Soup (V)
The origins of this popular Mexican soup are a bit of a mystery and there are countless variations. people argue ferociously over which version is correct (and best!), but no matter which one you pick you’ll enjoy a pungent, deeply comforting mix of heady flavours. It’s usually topped with tortillas that are sliced and then toasted, and this adds an unusual toasted-corn element, but you can substitute the tortillas for tortilla chips if you want to save time. In place of soured cream, we’ve used avocado – a vegan’s best friend – for its easy, creamy goodness.
- 1 onion, chopped
- 1 tbsp olive oil, plus extra for coating
- 2 garlic cloves, thinly sliced
- 2 red (bell) peppers, deseeded and diced
- 1 courgette diced
- 2 sweetcorn (corn) cobs, kernels shaved off
- 1⁄2 red chilli, deseeded and chopped
- 1 chipotle chilli
- 1 spring onion chopped
- 1 tbsp ground cumin
- 1 tsp mild smoked paprika
- 1 tsp salt
- 1⁄2 tsp white pepper
- 400g tinned chopped tomatoes
- 500ml Vegetable Stock, homemade or shop-bought
- 4 corn tortillas, cut into strips, or 1⁄2 bag tortilla chips
- 400g tinned mixed beans, drained and rinsed
- A few fresh coriander leaves
- 1 avocado, peeled, stoned and sliced
- 2 limes, halved
In a large pan, sauté the onion in the olive oil until translucent. Add the garlic, peppers, courgette, sweetcorn kernels, red chilli, chipotle and spring onion. Season with the cumin, paprika, salt and white pepper and stir well. Cook over a low heat for about 10 minutes, then add the chopped tomatoes and the vegetable stock and bring to the boil. Reduce the heat slightly, partially cover and simmer for a further 25–30 minutes.
Meanwhile, prepare the sliced corn tortillas, if using. Preheat the oven to 180 ̊C/350 ̊F/gas mark 4. Coat the tortilla strips with a little olive oil and arrange them in a single layer on a baking tray. Toast in the oven for about 5 minutes, or until nice and crisp. Set aside.
Add the beans to the soup and cook for another 10 minutes until heated through. Check the seasoning and adjust to taste. Divide the soup into bowls and serve topped with coriander, avocado, toasted tortilla strips or chips and a squeeze of lime juice.