Ingredients
- Oil
- 2 leeks
- 2 carrots
- 3 cloves garlic
- 1 bunch kale
- 3 tsp oregano
- 2 tsp cumin
- 2 tsp smoked paprika
- 3 tbsp chipotle chilli in adobo sauce
- ½ tsp chilli flakes
- 1 tinned chopped tomatoes
- 1 tin kidney beans
- 1 tin black beans
- 500ml vegetable stock
- Salt
- Pepper
- 4 tortillas
- Sour cream
Mexican bean and kale soup
Method
- Wash and cut the leek into small pieces, peel and chop the carrots into cubes
- Cut the garlic cloves finely
- Heat a large pot on a medium heat and add a splash of oil, cook the leek and garlic until softened
- Add the carrots, spices and chilli and continue to cook for about a minute before adding the chopped tomatoes, veg stock and drained/rinsed beans
- Simmer the soup until the carrots are tender and then add the washed and chopped kale
- Season with salt and pepper To make tortilla garnish, pre heat the oven to 180degrees Cut the tortillas into strips, brush with oil, season with salt and spread out in a single layer on a flat tray
- Cook for approx
- 8-10 minutes until the tortillas are light golden brown
- Serve a bowl of soup with sour cream and crispy tortilla strips
