I seem to be falling back on a lot of Mexican inspired dishes lately (possibly thanks to Rick Stein and his latest road trip). I saw him make an Aztec Soup last week on the latest TV series, made with chicken, so I wanted to concoct my own vegetarian version based on his recipe. I’ve used tofu instead to provide the protein, which will also soak up most of the flavour that’s provided in the soup base. It makes a wonderfully warming and substantial winter evening family meal.
- 600g tomatoes
- 1 x red onion, finely chopped
- 2 x garlic cloves, crushed
- 400g tofu
- 1 x tsp dried oregano
- 2 x tbsp chipotle paste
- 1 x litre veg stock
- 1 x avocado, diced
- Small bunch of spring onions, chopped
- 3 x mini tortillas
- Grated cheddar
- Sour cream
- Small bunch of coriander, finely chopped
Cut a cross on the bottom of the tomatoes and place in a pan of boiling water until the skin loosens. Peel and chop the flesh off them, discarding the central core.
Fry the onion in olive oil in a large pan. Add the garlic and chopped tomatoes and cook over a medium heat for 5 minutes until they become soft.
Pour in the stock and stir in the chipotle paste and oregano. Season with black pepper, bring to the boil and simmer for 10-15 minutes.
Meanwhile, cut the tortilla into strips and deep-fry until golden.
When cooked, blend the soup in batches and return to the pan, adding the tofu and cooking for a few more minutes until heated through.
Serve with strips of tortilla, spring onions, avocado and a sprinkling of cheese. Stir in a dollop of sour cream and a pinch of chilli flakes if you prefer more heat.
I underestimated the heat in the chipotle paste and was fairly heavy handed with it – normally I would exert caution and make a milder version for the kids! They made a valiant effort with it though and adding their own toppings contributed to their enjoyment of the dish (despite blowing their heads off a tad!)