Serves 4    Vegan and Wheat free (if using corn tortillas)


1 red onion, finely sliced

2 cloves garlic, crushed

1 tbsp sunflower or vegetable oil

1-2 fresh jalapeños (depending on your taste) or regular green chillies

2 tsp chipotle paste or one chipotle chilli (see note below)

1 tsp each or ground coriander, cumin and paprika

1 tsp tomato puree

3 peppers-different colours, chopped

150g chestnut or oyster mushrooms, sliced

500g (1 carton) tomato passata

1 tsp brown sugar

Salt and pepper

600ml Vegetable Stock

The juice of half a lime (serve the other half in wedges alongside the soup)

To garnish

Sliced spring onions, red chilli or jalapeños, diced avocado and chopped fresh coriander

Chipotle Chillies are smoked and dried jalapeños which you can buy as a paste or as a dried chilli. If you have dried chipotles you prepare them by heating them in a dry frying pan and then putting them in a small bowl covered with boiling water for 10 minutes to soften. Remove the stalk and seeds and finely chop the chilli before using.


In a large saucepan heat the oil and gently cook the onion until it is soft. Add the garlic, chilli, chipotle and spices and stir fry for a minute or two until the spices smell fragrant.

Add the tomato puree and a splash of water and stir for a minute.

Add the peppers and cook gently for 5-10 minutes so that the soften.

Add the mushrooms and raise the heat so that the mushrooms start to sweat, don’t stir at this point and the mushrooms should release some of their moisture and then brown slightly. Stir and cook for another few minutes until the mushrooms are golden.

Add the passata and stock and heat until the soup starts to bubble. Simmer for 15 minutes. Taste and add sugar, lime, salt and pepper to taste.

Serve garnished with chopped coriander and avocado, sliced spring onion and chilli and a wedge of lime.

To make your own tortilla chips:

Take 4 flour tortillas or pure corn tortillas if you are gluten free (this is a good way to use up tortillas that are slightly stale)

Drizzle a little olive oil over the tortilla triangles and add a sprinkle of smoked paprika or chilli.

Slice into triangles and place on a large baking tray.

Cook in a hot oven (200c gas mark 5) until the tortilla crisps up and start to brown, remove from the oven and move the tortillas around so that they cook evenly, return to the oven and cook until the tortillas are all crispy.