For the soup, heat the olive oil in a large saucepan. Sweat the onions, red peppers, red chilli and the Mexican spice mixture over a gentle heat for 2-3 minutes.
Add the tomatoes and cook for a further 10 minutes.
Add the vegetable stock and simmer for 6-8 minutes.
Carefully pour the mixture into Braun’s food processor and blend to a creamy soup. Pass the soup through a fine sieve and season to taste.
For the avocado and coriander yoghurt, put all the ingredients into Braun’s food processor and blend until all the ingredients are combined.
For the soup, heat the olive oil in a large saucepan. Sweat the onions, red peppers, red chilli and the Mexican spice mixture over a gentle heat for 2-3 minutes.
Add the tomatoes and cook for a further 10 minutes.
Add the vegetable stock and simmer for 6-8 minutes.
Carefully pour the mixture into Braun’s food processor and blend to a creamy soup. Pass the soup through a fine sieve and season to taste.
For the avocado and coriander yoghurt, put all the ingredients into Braun’s food processor and blend until all the ingredients are combined.
