If I had to choose my favourite country’s food, it would have to be Mexican. I absolutely love so many dishes that it would be impossible to choose just one! Their food has the perfect combination of colour, flavour and spice that makes it irresistible for me.
One of my favourite Mexican dishes to cook is Mexican Vegetable Soup. I reckon you must get at least two of your five a day from a bowl-full so what’s not to love??
INGREDIENTS (Serves 4-6)
2tbsp Vegetable Oil
1 Onion (finely chopped)
2 Garlic Cloves (crushed)
1/2tsp Ground Cumin
2-3tsp Mild Chilli Powder (or 1-2tsp Hot)
1 Carrot (sliced)
1 Waxy Potato (diced)
1 Can of Chopped Tomatoes
1 Courgette (diced)
1/4 Small Cabbage (shredded)
1ltr / 1 1/4pt Vegetable Stock
1 Can of Corn on the Cob (drained)
10 Runner / Green Beans (trimmed and cut into bite sized pieces)
Salt and Pepper to season
Salted Tortilla Chips, Salsa (medium or hot) and Fresh Coriander to serve
- Heat the 2tbsp of oil in a heavy based pan. Add your onion and garlic and cook on a low heat for a few minutes until softened, then add your cumin and chilli powder. Stir in your carrot, potato, courgette, cabbage and chopped tomatoes and cook for two minutes, giving it a stir occasionally.
- Add your stock to the pan, cover with a lid, and cook on a medium heat for approximately 20 minutes, until the vegetables are tender.
- Now add your beans and sweetcorn for another 5-10 minutes until the beans are cooked through. Season with salt and pepper. Don’t go crazy with the salt as if you’re serving your soup with tortilla chips, you don’t want to over do it.
- Divide the soup into bowls and then tear or chop some fresh coriander over the top before adding a tablespoon of salsa and serve with tortilla chips.
If you can’t live without meat then you could easily add some cooked chicken or beef to your soup when you add the beans and sweetcorn which is a great way to use up left over meat from a Sunday roast. Another alternative would be to add some cooked prawns. Which ever way you eat it, I hope you enjoy making it as it’s such a happy, colourful dish!
Melanie, Food Adventurer