Green soup with hazelnuts

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 4

Dietary
Vegetarian

By Matt Tebbutt

Ingredients

For the soup

  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 green jalapeño chillies, finely chopped
  • 1 thick slice stale bread, crusts removed and finely chopped
  • 1 pinch cayenne pepper
  • 100g/3½ oz roasted and skinned hazelnuts
  • 1 litre/1¾ pints chicken stock
  • 500g/1lb2oz spinach
  • 250g/9oz watercress
  • salt and freshly ground black pepper

For the topping

  • 1 soft tortilla, cut into strips
  • 2 tbsp olive oil
  • 2 baby corn, thinly sliced
  • 1 avocado, peeled , stoned and thinly sliced
  • 1 jalapeño chilli, thinly sliced
  • 1 lime, juice only
  • 1 spring onion, thinly sliced
  • 50g/2oz crumbled cheddar or feta
  • 1 tbsp soured cream