\nCreated by one of our favourite chefs, Ollie Swart, in conjunction with Cape Herb & Spice, this is spicy and warm and delicious. Serves four.<\/p>\n
To make:<\/strong> Life\u2019s too short for bland! So we\u2019re 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\u2019ll need: 1 White onion, roughly chopped […]<\/p>\n","protected":false},"author":7,"featured_media":27658,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[475],"tags":[9073,9075,4577,9074],"class_list":{"0":"post-27656","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"tag-chipotle","9":"tag-mexican","10":"tag-soup","11":"tag-tortilla-chips"},"yoast_head":"\n![\"\"](\"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/wp-content\/uploads\/sites\/4\/2023\/07\/Chipolte-300x400.jpg\")
You\u2019ll need:<\/strong>
\n1 White onion, roughly chopped
\n1 Red onion, roughly chopped
\n4-5 Large tomatoes, halved or 2 handfuls of rosa tomatoes
\n4 Courgettes, roughly chopped
\n1 Red bell pepper, seeded and roughly chopped
\n1 Yellow bell pepper, seeded and roughly chopped
\n2 Jalape\u00f1o green chillies, stems removed and roughly chopped
\n2 Sticks of celery, roughly chopped
\n5 Cloves garlic, peeled
\n2 Fresh bay leaves (optional)
\n80ml Sunflower oil
\n1 Tablespoon Cape Herb & Spice Taco Spice
\n1 Tablespoon Cape Herb & Spice Chipotle Seasoning
\n1 Teaspoon Cape Herb & Spice Smoked Paprika
\n1 Teaspoon of Cape Herb & Spice Roast Veggie Seasoning
\n4 Cups vegetable stock
\n1 Can black beans, drained and rinsed
\n2 Cobs of corn, kernels cut off
\nFor the tortilla chips:<\/strong> 2 Flour tortillas and 250 ml Sunflower oil
\n1 Teaspoon Cape Herb & Spice Chipotle Seasoning and
\nCape Herb & Spice Seasoned Salt, to taste
\nToppings:<\/strong> Sliced radish, sliced avocado, creme fraiche, lime wedges, coriander, chopped white onion, homemade tortilla chips dusted in chipotle.<\/p>\n
\nPreheat the oven to 200\u00b0C.
\nArrange 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.
\nTransfer the roasted vegetables to a blender or food processor and blend until smooth (or put in pot and use stick blender).
\nIn 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.
\nHeat 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.
\nServe hot, topped with sliced radish, coriander, avocado, a dollop of creme fraiche, a squeeze of lime, chipotle tortilla chips and chopped white onion.<\/p>\n","protected":false},"excerpt":{"rendered":"