So…here we are in 2017 and this bright, colourful soup was destined to be the first post of the year😁….why ‘was’?? Because this was made sometime during the last couple of days of the year gone by…..it was our healthy and light meal before binged in the name of making merry!!
Anyhooooo….so how have the first few days of the new year been treating you!? Honestly, I feel no different. The dates have changed no doubt, but that is where I think it ends. I am not one who makes resolutions and stuff….it’s been that way all my life. Do you? Have any of you actually seen your resolution through the year and then made notes about it later? I’d love to know! I mean, many break their resolutions the very next morning of making them….seems like such a waste..moot point, no?!
So coming to this soup….it’s as healthy as healthy gets..no cornflour or APF or any ingredient to thicken the broth. It has a ton of veggies…like literally! Plenty of spices and the tang….that’s just perfect!!
Obviously you could add a bit of meat like sliced sausages or some boiled eggs. I was thinking maybe some seafood, like prawns or even squids! The possibilities are endless…. but I keep this one as veg…always. It’s one of our favourite go-to soups to do at home. It’s the quickest too, you’ll see!
Everyone has a favourite soup….this is my current favourite, has been for sometime now. I usually even like Manchow soup…a personal favourite or some Thai Noodle soup, I’d probably share that recipe here too sometime….could make for a ideal summer lunch! ☺️
Anyways….let’s first learn to make us some healthy Mexican Vegetable Soup….
Yield: serves 2
Equipment: a heavy bottomed pan, measuring cups/ spoons, a ladle.
2 tbsp oil
5-6 cloves of garlic
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped yellow bell pepper
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped carrots
1/4 cup sweet corn
1/4 cup finely chopped French beans
1/2 cup finely chopped red onion
3 nos. large ripe tomatoes
salt & pepper to taste
3/4 tsp cumin powder
1 tsp red chilli powder
1/2 tsp dried oregano
1 tsp peri peri spice mix (store bought)
2 cups water
3 tbsp chopped fresh coriander leaves
juice of half a lemon
nacho chips to serve on the side (optional)
Heat oil in the pan, add crushed garlic and chopped onions. Sweat the onions for about 2-3 minutes. Then add the chopped bell peppers, carrots, beans, sweet corn. Stir well and season with salt & pepper. Cook the veggies for about 5-6 mins.
Then add the oregano, cumin powder, red chilli powder and the peri peri spice mix. Stir well, add tomatoes. Cook these together for another 5-6 mins or until the tomatoes turns soft and mushy. Add water (I add about 2 cups, you can add more or less).
Let the soup come to a boil, takes about 12-13 mins. Once the consistency is right, add chopped coriander and lemon juice. Serve the soup piping hot with some nacho chips.
Such a filling meal….I’d say do try it once.
Adapted from cooking classy