Mexican Tortilla Soup with Avocado & Fresh Radish

Preheat the oven to 200 degrees for the flour tortillas. In a separate pot, dissolve each vegetable stock cube in 450-500ml of boiling water per cube, stirring until fully dissolved. Set aside the required amount of stock, 230ml per person.

In a large pot, heat the olive oil over medium heat. Add the finely chopped brown onion and garlic, and sauté until they begin to soften.

Stir in the ground cumin and cook for another minute until fragrant. Add the chopped tomatoes, black beans, sweetcorn, and prepared vegetable stock. Bring to a boil, then reduce the heat and simmer for 10 minutes.

While the soup simmers, cut the flour tortillas into strips, place them on a baking tray, and bake in the oven for 10-15 minutes or until crisp.

After the soup has simmered, add the sliced pickled jalapenos and season with salt and pepper to taste. Remove from heat and stir in the juice of half a lime per serving.

Serve the soup hot in bowls. Garnish with the baked tortilla strips, coarsely chopped avocado, sliced radish, crumbled feta cheese, and coarsely chopped fresh coriander. Serve with lime wedges on the side for extra flavoring.