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Hot mix for outside: tomato lime soup

  • Kieran Creevy
  • October 24, 2022
Credits cover image: Lisa Paarvio

A hot mix and very easy to prepare: The tomato-lime soup can either simmer on the stove at home or spread its spicy aroma over a campfire while camping. Tortillas provide a crunchy taste sensation. Our camping recipe is presented by outdoor chef Kieran Creevy.

From now on, the passionate outdoor chef Kieran Creevy presents his favorite recipes on Sometimes suitable for sports, sometimes as the perfect preparation for your outdoor adventure: With his recipes, you can take your cooking in nature to a new level. The dishes are simple, healthy, and incredibly delicious.

Store-bought tortillas provide the crunchy experience
Image credit: Lisa Paarvio / Lisa Paarvio

Ingredients for 2 people

  • 1 tablespoon canola oil
  • 2 cloves of garlic, chopped
  • 1-2 smoked chipotles, left whole (be careful spicy! Also available in German supermarkets, Mexican markets or online)
  • 2 medium onions, coarsely chopped
  • Zest of 1 lime - peeled into thick strips
  • 1 cup sea salt tortillas plus 1 cup extra for serving
  • 1 can chopped tomatoes
  • 1 l vegetable or chicken broth
  • salt
  • pepper
  • paprika powder sweet

Equipment (when cooking outdoors)

Camping stove and 2.5 liter cooking pot
2 bowls
2 spoons

Equipment (preparation at home - eating outdoor)

1 x 3-4 liter cooking pot
1 x 1-liter thermos jug
2 insulated cups

Onions are very healthy - thanks to their antioxidants
Image credit: Lisa Paarvio / Lisa Paarvio

Preparation for camping

  1. Light the stove and heat the pot to medium/hot.
  2. Pour in the oil, once it sizzles add the garlic, chipotle, onions, lime zest and tortillas.
  3. Reduce the heat to medium, add the canned tomatoes and broth and bring to a simmer.
  4. Taste and season with salt and pepper if needed.
  5. Cover the pot, reduce the heat to low and simmer for 15-30 minutes.
  6. Serve in bowls and top with crispy sea salt tortillas.

Preparation at home

  1. As above, but prepare the soup the night before, let it cool and store in the refrigerator overnight.
  2. In the morning, heat the soup, transfer 1 liter into a thermos and serve in insulated mugs, for example, on the mountain.

Image Credits: All images by Lisa Paarvio. Find more on Instagram at @lisapaarviophotography.


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