Time taken to set up: 6 minutes, 16 seconds.
Time taken to cook: 23 minutes, 6 seconds.
Tim: I’m surprised you didn’t put more cheese on the nachos.
Maureen: Jamie said to use 50 grams of cheddar cheese, so I put in 50 grams, just like he said.
Tim: If I put only 50 grams of cheese on a pizza, you’d divorce me.
Maureen: That’s a little extreme. But you’re right. It needs more cheese. What do you think of the rest of it?
Andrew (13): It’s good.
Nicholas (9): Yes, I think it’s good too.
Maureen: I think you just like the fact that we’re having cheesy nachos.
Nicholas: No, I like the soup better.
Tim: To me, it tastes more like a roasted red pepper soup than a tomato soup.
Maureen: I see what you’re saying, but actually there’s more tomatoes than peppers in this soup. Is the fact that it tastes more of peppers a good thing or a bad thing?
Tim: Probably a good thing.
Maureen: Would you like me to make it again?
Maureen: It’s the perfect dish for Meat-Free Monday.
Cook’s Notes: Jamie uses this really cook trick of adding basmati rice rather than potatoes to bulk up the soup. The first time I did it (for a different recipe), I really was sceptical that it would work, but it did. I think it helps to make the dish more healthy, too. I’ll make this again, but will add more cheese to the nachos next time.