Spicy Tex-Mex Vegetable Soup - cooking recipe

Ingredients

2 tbsp olive oil
2 None onions, peeled and chopped
1 None clove garlic, peeled and chopped
200 g button mushrooms, wiped and halved
500 g cherry tomatoes, halved
39 g sachet chilli spice mix
425 g passata
1/2 x 200 g jar sliced jalapeno peppers in brine, drained
2 x 325 g cans sweetcorn, drained
3 None spring onions, trimmed and finely sliced
75 g Cheddar or Gouda cheese, grated
150 g creme fraiche
25 g plain tortilla chips
1/2 tsp cayenne pepper
8 None whole pickled jalapeno peppers, to serve (optional)

Preparation

Heat the oil in a large pan and saute the onions and garlic for 5 mins. Add the mushrooms and tomatoes and saute 3-4 mins then stir in the chili spice mix and cook for 1 more min. Pour in 4 cups of water and add the tomato puree, sliced peppers, corn and all but a few of the spring onions. Simmer for 10 mins, stirring occasionally. Season to taste with sugar, salt and freshly ground black pepper. Serve in warmed bowls topped with the reserved spring onions, grated cheese, sour cream, tortilla chips and a sprinkling of cayenne pepper. Add a whole pickled jalapeno to each bowl, if using.