October 8, 2021

Gordon Ramsay Spicy Mexican Soup

Through Gordon ramsay Jul 24, 2017

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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.

Find Gordon Ramsay on
Gordon Ramsay’s Ultimate Home Cooking which will be broadcast on Tuesdays at 8:30 p.m. from July 4 on SABC 3.


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