Hearty Tomato Soup With Crispy Nachos
This tomato soup takes it up a notch with the added pork. This is perfectly served with nachos on the side.
Ingredients
2 stalks spring onions - finely chopped
2 tablespoon cilantro (coriander) - chopped
4 cloves garlic - crushed
100 grams rice
450 grams red pepper (red capsicum) - roasted
2 tins tomato - tinned
1 cup ground pork (minced pork)
250 ml plain yogurt - low-fat
2 medium jalapeño
1 bunch mint
2 medium lime juice
1 cup feta cheese - crumbled
1 bag tortilla chips - salted
1 cup cheddar cheese - grated
1 medium avocado - diced
Instructions
- Boil the rice until soft.
- Add the spring onions into a hot pan with garlic, rice, pepper, pork, tinned tomatoes, coriander, and oil. Pour in 850 ml of water and salt and close the lid. Allow to simmer for 10 minutes.
- Grate cheese over the tortilla chips and place in a warm oven to heat gently.
- In a bowl, blitz the yoghurt, chilli and mint together.
- Blend the soup and add the lime juice and extra water if you need to. How thick it is depends on how you would prefer it.
- Serve the soup and drizzle over the yoghurt sauce, add crumbled feta, chopped avocado and serve with warm nachos.
Nutrition
Calories: 989kcalCarbohydrates: 95gProtein: 34gFat: 56gSaturated Fat: 20gPolyunsaturated Fat: 11gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 111mgSodium: 941mgPotassium: 1046mgFiber: 12gSugar: 10gVitamin A: 4320IUVitamin C: 170mgCalcium: 598mgIron: 3mg
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