The sauce at the bottom of a finished fajita mix bowl is something to be truly savoured. Usually barely a quarter-of-a-cup at most this precious gravy provides an explosion of warmth and spice to the tongue and is at least in my mind the best part of the meal.

Those few precious sips have inspired me to produce a recipe of Fajita soup that replicates this complicated chorus of flavours.

This version of Fajita soup is a true soup with a strong mix of the herbs and spices to help reproduce the Fajita flavour. However the BBQ-smokiness of is difficult to replicate to I have cheated a little by adding a pack of Fajita seasoning.

To make the base of Fajita soup begin by gently frying the chopped large onion, parsnip and swede together.

Next cut the chicken into small pieces and add to the mix and stir until the outside of the meat has turned white. Add the peppers and mushrooms and cook of a warm heat stirring periodically until the mix has softened.

Add the packet of seasoning as well as the rest of the herbs and spices. Stir in thoroughly and then let the mixture simmer of a minute or two.

Pur in the water and tin of tomatoes along with the stock cube, tomato puree and marmite.

Simmer for 40 minutes, after which point the soup mix can be macerated using a hand blender.

Turn off the heat and stir in the olive oil. Your Fajita soup is ready to serve.

1 knob of butter
1 x Chicken breast
1 x Chicken stock cube
1 x parsnip
1 x small swede
1 x 400ml tin of tomatoes
3 x peppers
1 large onion
100g of mushrooms
1 x pack of Fajita seasoning
Half a tube of tomato puree
1 x teaspoon of marmite
1 x tablespoon of olive oil
1 teaspoon of ground ginger
1 x teaspoon of paprika
1 x teaspoon of garlic powder
1 x heaped teaspoon of oregano
half a teaspoon of ground pepper
1 x heaped teaspoon of cumin
1 and a half pints of water