A hearty Central American soup with lots of intense flavours and textures. This is one of my favourite soup recipes to have in restaurants and I have finally cracked it! It is very smoky and with tons of flavours that will keep you asking for more. I incorporated shredded jack fruit to keep it plant based and it turned out better than I expected it! So lets get to it…
Prep Time: 10 min
Cooking Time: 45 min
2 chopped Carrot with skin
2 minced garlic clove2 celery stalks
1 chopped onion
1/2 Cup fresh basil leaves
6 tbsp tomato paste
1 tsp dry thyme
1 tsp cumin
1 tsp salt & pepper to taste
Handful of parsley
1 tsp paprika
1 tbsp chipotle paste
10 cups of water
1 tbsp olive oil
1/2 red chopped onion
1 can jackfruit drained, rinse and shredded and parsley.
Heat a large pot add olive oil, celery, onion garlic and carrots and saute for 5 min. Add water, paprika, cumin, thyme, salt and pepper mix and bring to boil.
Once boiled lower heat to simmer and add parsley, basil , tomato and chipotle paste and mix well. cover and simmer for 35-45 min.
Once it cooked for 35-45 min adjust salt and pepper or add more chipotle paste if you need an extra quick and smokiness. Once you like the flavours remove from heat and use a strainer to remove veggie pieces from the stock.
In the mean time the veggie stock is cooking prepare your jackfruit.
Add 1/2 chopped onion, jack fruit and 1 tbsp of olive oil to a frying pan and cook for 5 min.
Add cooked jack fruit and onion to your stained veggie stock and cook for 10 min in low heat
Top with tortilla chips, avocado, parsley and lime!
*Note: To make home made tortilla chips cut corn tortillas in bite size pieces, drizzle with olive oil and a pinch of salt and toss. Heat oven at 380 F (190C) and cook and flipping occasionally for 15 min or until tortillas are light brown. Let them cool for 5 min after removing from the oven. They will become crunchy after cooling down.