Sopa de Tortilla

Sopa de Tortilla

300-450Light mealFasting

Cook Time15 mins

Prep Time15 mins

Calories345

Protein8g

Carbs20g

Fat24.8g

Fibre5.3g

Ingredients

  • 1
  • 1 tsp
  • 0.25
  • 1
  • 1
  • 0.125
  • 150 ml
  • 0.25
  • 15 g

Instructions

  1. Preheat the oven to 180°C/350°F/Gas mark 4.
  2. Brush the tortilla/s on both sides with a little oil before cutting into thin strips. Place onto a lined baking tray. Bake for about 10 minutes or until they are crispy and golden brown. Set aside.
  3. In a small saucepan, heat the oil over medium heat. Add the diced onion and minced garlic to the saucepan. Sauté until the onion becomes translucent and slightly golden, about 3-4 minutes.
  4. Stir in the diced tomatoes and green pepper. Cook for another 2 minutes to allow the flavours to meld together.
  5. Pour in the stock and bring it to a boil.
  6. Reduce the heat to low and simmer the soup for about 10 minutes to allow the flavours to develop. Season with salt and pepper to taste.
  7. Once the soup is ready, transfer it to a serving bowl. Sprinkle the baked tortilla strips over the soup as a crunchy topping along with avocado slices and feta cheese. Serve immediately.

Notes

  • Store leftovers without the toppings in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
  • Batch cook and freeze in portions for up to 2 months. Defrost and reheat before serving.
  • Some brands of cheese (including feta) may contain rennet so are not strictly vegetarian. Check the product you buy uses vegetarian ingredients. Brands vary, it is always important to read labels first.

All Tags

300-450Light mealFastingSummerWinterVegetarianEgg-freeQuickEasyFreezableBatchNut-free