Home FOOD ¡Órale! We’re going Mexican

¡Órale! We’re going Mexican

Life’s too short for bland! So we’re livening up dinner time with this Mexican-inspired soup.

Mexican roast vegetable soup with chipotle tortilla chips
Created by one of our favourite chefs, Ollie Swart, in conjunction with Cape Herb & Spice, this is spicy and warm and delicious. Serves four

You’ll need:
1 White onion, roughly chopped
1 Red onion, roughly chopped
4-5 Large tomatoes, halved or 2 handfuls of rosa tomatoes
4 Courgettes, roughly chopped
1 Red bell pepper, seeded and roughly chopped
1 Yellow bell pepper, seeded and roughly chopped
2 Jalapeño green chillies, stems removed and roughly chopped
2 Sticks of celery, roughly chopped
5 Cloves garlic, peeled
2 Fresh bay leaves (optional)
80 ml Sunflower oil
1 Tablespoon Cape Herb & Spice Taco Spice
1 Tablespoon Cape Herb & Spice Chipotle Seasoning
1 Teaspoon Cape Herb & Spice Smoked Paprika
1 Teaspoon of Cape Herb & Spice Roast Veggie Seasoning
4 Cups vegetable stock
1 Can black beans, drained and rinsed
2 Cobs of corn, kernels cut off
For the tortilla chips: 2 Flour tortillas and 250 ml Sunflower oil
1 Teaspoon Cape Herb & Spice Chipotle Seasoning and
Cape Herb & Spice Seasoned Salt, to taste

Toppings: Sliced radish, sliced avocado, creme fraiche, lime wedges, coriander, chopped white onion, homemade tortilla chips dusted in chipotle.

- Advertisement -

To make:
Preheat the oven to 200°C.
Arrange the tomatoes, courgettes, red and yellow peppers, chillies, celery, white onion, red onion, bay leaf, and garlic on a baking sheet. Drizzle with sunflower oil and season with Cape Herb & Spice Roast Veggie Seasoning, Taco Spice and Chipotle Seasoning. Give the vegetables a massage. Roast in the oven for 30 minutes covered with tinfoil and then take off the tinfoil and roast for a further 30 minutes, or until the vegetables are tender and lightly charred.

Transfer the roasted vegetables to a blender or food processor and blend until smooth (or put in pot and use stick blender).
In a large pot, add the vegetable broth and blended vegetables. Bring to a simmer over medium heat, add the black beans and corn to the soup and cook for an additional five to ten minutes, or until heated through.

Heat a pan of oil to medium high heat. Cut the tortillas into 2cm by 2cm squares. Fry the cut up tortilla chips in oil until brown and crispy. Using a slotted spoon put them on the kitchen towel and sprinkle them with Cape Herb & Spice Chipotle Seasoning and Seasoned Salt. Toss to coat evenly, then season with salt and pepper to taste.

Serve hot, topped with sliced radish, coriander, avocado, a dollop of creme fraiche, a squeeze of lime, chipotle tortilla chips and chopped white onion.

- Advertisement -

Must Read

Must-have travel essentials to pack for your next trip 

Ready for the end-of-year holidays? We sure are!  Whether you are ticking off an overseas destination on your travel bucket list or keeping your trip...

The ultimate kits for the ultimate holiday

Holidays. We love them. But they do come with challenges. Spilt champagne (so much more angst than milk) or gammon glaze on your best dress....

12 reasons to relax in the KZN South Coast this holiday

Summer is here and the holidays are beckoning! Now is the time to start planning that year-end, family holiday and where better to relax...

Your Christmas lust list starts here …

Metime natural scented soy wax candles in six fragrances (love Three Wise Men for Christmas), R450 each, R250 for discovery set. Made locally, and...

Archie: The remarkable story of Cary Grant

BAFTA Award-winning and Academy Award-nominated screenwriter and executive producer Jeff Pope brings the remarkable, little-known story of the formative years of Hollywood superstar Cary...