Tomato Pepperoni Soup with Cheese Cubes

Ingredients

• 3 spring onions
• 1 green pepperoni
• 2 cloves garlic
• 1 Organic Lime
• 2 tbsp olive oil
• 10 g brown sugar (1 tsp)
• 500 g diced tomatoes (1 can)
• 400 ml Vegetable broth
• 125 g mozzarella (9% fat) (1 ball)
• Salt
• Pepper

Instructions

1. 1.

   Clean, wash and finely dice the spring onions; set aside 2 tbsp for garnish. Wash the pepperoni and cut into rings. Peel and chop the garlic.

2. 2.

   Wash the lime hot, pat dry and use a zester to peel thin strips of zest. Halve the lime. Squeeze one half, cut the other into wedges.

3. 3.

   Heat oil in a pot. Add spring onions, pepperoni and garlic; sauté over medium heat for 2 minutes. Sprinkle with sugar and stir for 1–2 minutes until lightly caramelized.

4. 4.

   Add lime juice and tomatoes. Pour in broth and simmer over low to medium heat for 5 minutes.

5. 5.

   Drain the mozzarella and cut into small cubes.

6. 6.

   Season soup with salt and pepper, ladle into 4 bowls. Top with mozzarella, reserved spring onions and lime zest strips; garnish with lime wedges. Serve with tortilla chips.