Tortilla soup

Lisa Neudorf

Cooking is love made edible

6 large carrots

12 celery sticks

3 large onions

4 litres water

Butter

2 tablespoons Knorr tomato bouillon

3 tablespoons Bisto, beef flavour

Salt and sugar to taste

Cheese

Avocados

Tortilla chips

Finely dice the carrots, celery and onions, fry them in butter. Add the water and cook until vegetables are tender. Season with bouillon, Bisto, salt and sugar. Serve with diced avocados, cheese and crushed tortilla chips.

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