Quick Mexican Soup
Recipe and picture courtesy of Emily Bollinger
Ingredients
- 1 large brown onion, chopped
- 2 carrots, diced
- 1 celery stalk, diced
- 1 red capsicum, diced
- 3 cloves garlic, crushed
- 1tbsp ground cumin
- 2tsp smoked paprika
- 1tbsp vegeta
- ½ red chilli, deseeded and finely chopped
- 2 tins chopped tomatoes
- 1 tin red kidney beans, drained & rinsed
- 1 cup cabbage, shredded
- 2 avocados, diced
- 2 limes
- ½ bunch coriander
- 3 tortillas
- Natural unsweetened coconut yoghurt
- Olive oil
- Salt and pepper
Directions
Step 1
Preheat oven to 180°C
Step 2
In a large saucepan over medium heat add oil, chopped onion, garlic, carrot, capsicum and celery and cook for 3-4 mins. Add chilli and spices and cook for 1 min.
Step 3
Add tinned tomatoes, 1 tin full of water, kidney beans and shredded cabbage and let simmer for 15-20mins.
Step 4
Meanwhile, in a small bowl combine diced avocado, finely diced coriander and juice of half a lime gentle stir to combine. Juice other half of the lemon into soup.
Step 5
Line a large baking tray with baking paper and cut tortillas into large strips. Place on tray and spray or brush with oil and season with salt and pepper. Bake for 5-10 mins until lightly golden and crispy.
Step 6
To serve, ladle soup into bowls and top with a spoon of yoghurt, avocado mix, lime wedge and some tortilla crisps.
Ingredients
- 1 large brown onion, chopped
- 2 carrots, diced
- 1 celery stalk, diced
- 1 red capsicum, diced
- 3 cloves garlic, crushed
- 1tbsp ground cumin
- 2tsp smoked paprika
- 1tbsp vegeta
- ½ red chilli, deseeded and finely chopped
- 2 tins chopped tomatoes
- 1 tin red kidney beans, drained & rinsed
- 1 cup cabbage, shredded
- 2 avocados, diced
- 2 limes
- ½ bunch coriander
- 3 tortillas
- Natural unsweetened coconut yoghurt
- Olive oil
- Salt and pepper
