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 and add the chopped onions, bell pepper, jalapeño and ¼ tsp of salt. Mix well and cook for 2 minutes.

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

3. In a blender, blend the chopped tomatoes into a puree, pour it in the pan and add one 1½ pints of water.

4. Add salt and black pepper, mix well and bring it to boil, simmer for 15-20 minutes.

5. 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