Pages

Thursday, July 13, 2017

Tortilla soup with a twist

Cold Minnesota winters always see me making warm, comforting and filling soups. Usually, the ingredients are whatever is in the fridge or pantry - thus saving me from making a trip on treacherous roads. Though we are now blissfully enjoying the summer sun while it lasts, we know what's coming soon. This soup is popular at Mexican restaurants and is one that I made last winter, with an Indian twist.


What you need :

Tortillas - 4, cut into wedges to resemble tortilla chips. This is where the twist I mentioned comes into play. I used leftover rotis instead of tortillas.
Red kidney beans - 1 can (Can be substituted with black beans)
Frozen green peas - 1/4 cup
Carrot - 1
Tomato - 2
Celery - 1/4 cup, chopped
Red onion - 1, chopped fine
Butter/oil - 2 tbsp
Cumin powder - 1 tsp
Soup seasoning - to taste
Salt & pepper - to taste

Spread the roti wedges in a single layer on a baking sheet and bake in a preheated oven for 8-10 minutes, keeping a close watch so that you can stop baking once they start to harden and brown. Another way to do this is to spread some oil on a frying pan and then roasting the roti pieces over a slow flame until they are crisp on both sides. Set this aside.

In a large saucepan, heat butter/oil. Add the onions and saute till they start to turn translucent. Add the chopped tomatoes, and carrots and saute till tomatoes become soft and mushy. Add in the rest of the ingredients (except seasoning) along with 4 cups of water. Since most of the ingredients I have used are canned or frozen, it doesn't take much time for the soup to come together. Let it boil for 10-12 minutes on a medium flame. Taste and adjust salt and pepper. Add in soup seasoning. Use a potato masher or a ladle to mash some of the ingredients to give the soup some thickness. If you want to, you can use a hand blender or a regular blender too, for a smoother soup, but I like this soup chunky.
To serve, put some of the tortilla strips in a bowl. Pour the soup on top of it and then top it with more tortilla strips.

This is my third post for Week 2 of BM#78 under the theme Oceanic Cuisine - dishes from countries that are bordered by two or more oceans.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM# 78

10 comments:

vaishali sabnani said...

Interesting twist ! And the soup sounds like a filling complete meal .

Kalyani said...

lovely, healthy twist there, Jayashree !

www.annapurnaz.in said...

Wow! This is really wonderful to use leftover rotis in a soup.I'll certainly try this.

Mayuri Patel said...

Interesting twist and a nice way to use up leftover rotis. Love soups so will try this 'roti' soup.

Archana Potdar said...

Heee! this is the season we have a lot of soups here in Goa. You know what will go in my soup right. Love the twist.

veena krishnakumar said...

Wow!!That is a lovely way to use up the left over roti's!!

I Camp in my Kitchen said...

Love the soup, look hearty and filling !! i have made taco shells with leftover roti, baking it crisp and turning to tortillas, is a nice idea!

Chef Mireille said...

perfect wintertime comfort food

Sapana Behl said...

Roti can be so versatile, right? Soup looks so delicious.

Gayathri Kumar said...

This looks so inviting..