Ingredients
- 2 tbsp olive oil
- 225g whole wheat spaghetti, broken into one-inch pieces
- 4 large tomatoes, halved
- ½ onion
- 1 clove garlic
- 2 ½ litres stock
- 2 tbsp fresh coriander, chopped
- 1 avocado, finely diced
- 1 jalapeño, sliced into rounds
- 1 lime
1 Heat the olive oil in a large heavy-based pan. Add the broken spaghetti and sauté for five minutes, till golden, stirring the pan often so it colours evenly. Remove from the heat.
2 Meanwhile, place the tomatoes, onion and garlic into a blender with 250ml of the stock. Blitz till smooth. Sieve this tomato mix into the spaghetti and stir well. Add the remaining stock. Simmer the soup until the spaghetti is just cooked but retains some bite. Taste the soup for seasoning. Add the coriander and remove from the heat.
3 Ladle into bowls and top with a few slices of jalapeño, cubed avocado and a squeeze of lime juice.
