Carrot and Tomato Soup
with Greek-style cheese and tortilla chips
The only thing better than a warm bowl of soup for dinner are crispy croutons and melted mozzarella to have along with it. The carrots and pesto make this dish vibrant both in colour and in taste.
Ingredients
75 grams
Yoghurt
(Contains Milk)
1 unit(s)
Carrot
1 pack(s)
Chopped Tomato with Onion & Garlic
4 unit(s)
Tortilla
(Contains Wheat)
5 grams
Coriander
1 unit(s)
Lemon
1 sachet(s)
Vegetable Stock
(Contains Celery)
1 pack(s)
Sweetcorn
1 sachet(s)
Mexican Style Spice Mix
100 grams
Greek Style Cheese
(Contains Milk)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Butter
Nutrition Values
Utensils
Instructions
Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
Roughly chop the coriander (stalks and all).
Drain the sweetcorn in a sieve.
Place a large pot over medium-high heat with a drizzle of oil. Fry the carrot and mexican spice mix for 2-3 mins.
Add the vegetable stock, chopped tomato and 400ml water (double for 4p).
Cover and simmer for 15-20 mins, until the carrots are tender.
Place a pan over medium-high heat with a knob of butter. Season to taste with salt and pepper.
Once heated, fry the drained corn for 4-5 mins, until golden-brown. Remove from pan, cover and set aside.
Cut half the tortilla (double for 4p) into strips. Cut all the strips into half.
Return the pan to a medium-high heat with another knob of butter. Brown the tortilla strips for 3-4 mins, until golden-brown. Fry in batches to avoid over-crowding.
Zest and quarter the lemon. Once the soup is cooked, blend until it is smooth and creamy.
Add the yogurt to the soup and mix well. Season to taste with salt and pepper.
TIP: Add a splash of water if the soup thickens too much.
Divide the soup in bowls and crumble the Greek-style cheese over them.
Top with tortilla chips, buttered corn, lemon zest, chopped coriander and a squeeze of lemon juice. Serve any remaining lemon quarters by the side.
