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Ingredients
| 1 cartons carton | carrot and coriander soup carrot and coriander soup | ||
| 2 handfuls handful | tortilla chips tortilla chip | ||
| 50 g g | cheddar
cheddar (grated) | ||
| 2 tbsp tbsp | tomato salsa tomato salsa | ||
| 0.5 packs pack | coriander
coriander (roughly chopped) | ||
| 40 g g | feta
feta (crumbled) |
Nacho nest soup toppers
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10 min
(20)
Method
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.
