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Spicy Mexican Soup
(For 4 people)
Olive oil, for frying
1 red onion, peeled and diced
2 teaspoons of cumin seeds, dry roasted
1 teaspoon of dried oregano
2 garlic cloves, peeled and chopped
2 to 4 dried chipotle peppers, finely chopped, or 1 tbsp chipotle pepper paste, to taste
1 tablespoon of tomato puree
1 can of 400 g crushed tomatoes
1 can (400 g) cooked red kidney beans, drained and rinsed
1 teaspoon of sugar
500 to 750 ml of vegetable or chicken broth
100g Lancashire cheese, crumbled
1 ripe avocado, peeled and chopped
1/2 bunch of cilantro, roughly chopped
Sea salt and freshly ground black pepper
Place a large heavy-bottomed sauté pan or casserole dish over medium heat and add a drizzle of olive oil. Once hot, brown the onion with a pinch of salt and pepper until it softens. Add the cumin seeds and oregano and cook for another 2 minutes, or until the seeds become aromatic.
Add the garlic and dried peppers (if applicable), cook for 2 minutes, then add the tomato puree. (If using chipotle paste, add it when you add the mash.) Stir over the heat for a minute or two, then add the tomatoes and kidney beans with the sugar. Stir and bring to a boil, then add 500 ml of broth. Bring to a boil, reduce the heat and simmer gently for 10 to 15 minutes, until they thicken slightly and are flavorful. Add a little more broth if it thickens too much.
Pour the soup into warmed serving bowls and sprinkle with cheese, avocado and cilantro.
Gordon Ramsay’s Ultimate Home Cooking SABC 3 recipe. The books are available on Loot.co.za from R495. Click here to buy.
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Gordon Ramsay’s Ultimate Home Cooking which will be broadcast on Tuesdays at 8:30 p.m. from July 4 on SABC 3.