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Mexican Tortilla Soup

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Nov 24th, 2015, 14:17 PM  
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Mexican Tortilla Soup

Serves 2

1tsp cumin seeds
1tsp coriander seeds
Wholemeal tortilla
1tbsp nut oil
1 small onion
1cup diced fresh tomatoes
pinch cayenne
1/2 lime juice
1/2 lime zest
1 vegetable or chicken stock (500ml water)
Fresh coriander
Goat/feta cheese

  • Heat oven to 180
  • Cut tortillas into small strips and place on a baking tray
  • Put cumin and coriander seeds to a small oven proof dish and place on baking tray
  • Cook both for 5 minutes and leave aside
  • Grind the seeds once cooled
  • In the mean time heat oil in a larger saucepan, add and cook onion for 5 minutes
  • Next add the cumin + coriander seeds, diced tomatoes, pinch of cayenne, lime juice, lime zest and stock.
  • Bring to the boil
  • Simmer for 10 minutes
  • Serve
  • Garnish with the tortillas strips, crumbled goats/feta cheese and fresh coriander
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