Mexican Vegetable Soup

Prep Time 10 mins. Cook Time 35 mins. Serves 4

Ingredients:

1 Red Onion Finely Chopped

½ Green Bell Pepper Finely Chopped

400 grams Tin Chopped Tomatoes

400 grams Tin Black Beans, drained and rinsed

1 Jalapeño seeded and diced

2 tbsp Extra Virgin Olive Oil

1 tbsp Ginger Paste

1 tsp Garlic Paste

25 grams Taco Seasoning (Sweet Paprika & Garlic)

½ tsp Chipotle Chilli Flakes

1 tsp Cumin Powder Dry-toasted

2 tbsp Coriander Finely Chopped

1 tsp Black Pepper

Salt to taste

Method:

1. Heat oil over medium heat in a large pan. Add the chopped onions, bell pepper, jalapeño, and ¼ tsp salt. Mix well and cook for 2 minutes.

2. Add the ginger-garlic paste, taco seasoning, cumin powder, chipotle chilli flakes, and sauté for 30 seconds. Next, add the black beans and mix well.

3. Blend the chopped tomatoes into a puree in a blender, pour the mixture into the pan, and add 1½ pints of water.Add salt and black pepper, mix well, and bring to a boil, then simmer on low heat for 15-20 minutes.

4. Once done, add the chopped coriander.

• Serve hot with tortilla crisp and cheese (or vegan cheese).

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Mexican Vegetable Soup | The Rasoi Recipes