Makes approximately 6 burgers Ingredients: 800g chicken thigh filletsjuice of 1 lime1/4 cup finely chopped fresh coriander1/4 cup finely chopped flat leaf parsley3-4 cloves of garlic, crushed1/2 tsp dried oregano1tsp salt2tbsp olive oil Smashed avo: 2 avocados,...
Spiced Mexican Tomato Soup
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his is a recipe from my dear friend Charlotte. She was so kind to share it with me to pass on to my followers and podcast listeners. This soup was a AMAZING & I cannot wait for you to try it.
Ingredients:
Soup Ingredients:
2 Spanish onions – diced
3-4 Cloves of Garlic – crushed (it’s never too much)
3 tsp Mexican Seasoning (See below)
2x cans chopped tomatoes
6 Cups good Quality Beef stock
⅓ Cup Tomato Paste
1 ½ Cups Red Lentils (or a tin of lentils)
2 tsps Brown Sugar
½ cup chopped Coriander (stems separated to leaves) or flat leaf parsley
S&P + olive oil
Mexican Spice Mix:
2 tsp Ground Cumin
2 tsp smoked paprika
2 tsp oregano
1 tbsp chilli powder or flakes (My kids don’t love super spicy so I tone this down a bit!)
Sour Cream or Greek Coconut Yoghurt (For dairy Free) to Garnish
Method:
- In a large pot, heat oil on medium low heat and add the onions & coriander stems, cook until they have softened. Add your garlic & cook for about a minute until fragrant.
- Mix in the seasoning then add your tomato paste and stir. Pour in the tinned tomatoes, stock, lentils and sugar. Bring to the boil and stir, Season with S&P then reduce temperature, and simmer for around 45 minutes on low with the lid tilted.
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Ciao I’m Marylin:
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