Tomato, leek & pasilla chilli soup
A delicious comforting soup made from just a handful of ingredients. The addition of the chilli pasilla adds a nice earthy flavour. You could add some fresh chill to spice it up a little too!
Ingredients
- • 125g leeks, diced
- • 600g ripe tomatoes, diced
- • 1 pasilla chilli, de seeded and cut into small pieces
- • 3 tbsp oil
- • 10 cloves garlic, peeled & thinly sliced
- • 500ml chicken broth
- • Pinch sugar (optional)
Garnish
- • Avocado
- • Coriander
- • Crispy garlic
Instructions
- 1
Heat the oil in a small pan and fry the garlic over a medium low heat until lightly browned and crispy, use a slotted spoon and put them on paper towel to remove excess oil. Make sure you don't burn the garlic otherwise they'll be bitter
- 2
Reserve half of the garlic oil then fry the leeks in the remaining oil for a few minutes until softened
- 3
Add the pasilla chilli and fry for 30 seconds then add the tomatoes and cook for a minute
- 4
Add the chicken broth, cover with a lid and simmer for 15-20 minutes then blend until smooth
- 5
Season to taste with salt and pepper. If it's acidic, add a sprinkle of sugar to help balance it
- 6
Serve in a bowl and garnish with the avocado, coriander, some crispy garlic and a little garlic oil
About Ismaeel Razavi
A chef by trade and traveller at heart. I first arrived in Mexico in 2012 and have been here since! I’m now dedicating my time to learning more about the gastronomy so I can continue sharing Mexico’s food and traditions with the world.
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