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
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.
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.