Your Recipe

Recipe Instructions:

Ingredients
4 tbsp sofrito mixture
2 tbsp olive oil
1 bay leaf
400g tin of good-quality plum tomatoes
400ml chicken stock
½ tsp salsa macha (we used Chilli Maven)
1 tbsp mascarpone or soft cheese
coriander leaves
crushed tortilla chips
Method
STEP 1
Fry 4 tbsp of sofrito mixture in 2 tbsp of olive oil until soft.

STEP 2
Add the bay leaf, plum tomatoes and 400ml of chicken stock, then bring to a simmer.

STEP 3
Cook for 30 mins, then remove and discard the bay leaf and whizz with a hand blender. Season.

STEP 4
To serve, put ½ tsp of salsa macha, 1 tbsp of mascarpone or soft cheese and some coriander leaves into the base of four small bowls or cups.

STEP 5
Reheat the soup and pour it carefully into each bowl. Add a few more coriander leaves, some crushed tortilla chips and more salsa macha. Serve with more tortilla chips and some bread, if you like.