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Nacho croutons

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1 cartons carton carrot and coriander soup carrot and coriander soup
2 handfuls handful tortilla chips tortilla chip
50 g g cheddar cheddar
2 tbsp tbsp tomato salsa tomato salsa
0.5 packs pack coriander coriander
(roughly chopped)
40 g g feta feta

Nacho nest soup toppers

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10 min


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.

  1. Pour the carton of soup into a pan and warm up over a gentle heat. Turn on the grill and allow to heat up.
  2. 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.
  3. Slide the pan under a hot grill until the cheese melts and the edge of the tortillas just begin to catch and turn golden.
  4. 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.