Hold the croutons – these cheesy nacho nests are a clever new way of giving your soup a little extra crunch. We've paired them with our Chef Select carrot and coriander soup, but a homemade chunky chilli bean soup would also be a delicious base.
- Pour the carton of soup into a pan and warm up over a gentle heat. Turn on the grill and allow to heat up.
- Meanwhile, cover a baking sheet with foil. Layer the nachos into 2 small stacks and garnish each one with a small handful of grated cheese.
- Slide the pan under a hot grill until the cheese melts and the edge of the tortillas just begin to catch and turn golden.
- Divide the hot soup between 2 bowls. Using a spatula, slide the nacho stacks off the baking tray and place in the centre of each bowl. Top with tomato salsa, coriander and crumbled feta.