Life’s too short for bland!

It’s #HerbandSpiceDay2023 … and we’re cooking!

Today is Herb and Spice Day. Who knew? Well, the Cape Herb & Spice crowd did, and they got together with one of our favourite chefs, Ollie Swart, who’s cooking mantra is ‘Keep it simple and hero quality ingredients’, and who created a spicy, warm and delicious creation for us. Have a go, and let us know what you think.

Mexican Roast Vegetable Soup With Chipotle Tortilla Chips

(serves four)

INGREDIENTS

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

TORTILLA CHIPS

2 Flour tortillas

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

INSTRUCTIONS

1. Preheat the oven to 200°C.
2. 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, Cape Herb & Spice Taco Spice and Cape Herb & Spice 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.
3. Transfer the roasted vegetables to a blender or food processor and blend until smooth (or put in pot and use stick blender).
4. 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 5-10 minutes, or until heated through.
5. Heat a pan of oil to medium high heat.
6. Cut the tortillas into 2cm by 2cm squares.
7. 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

Cape Herb & Spice Seasoned Salt. Toss to coat evenly.

8. Season with Cape Herb & Spice Salt and Pepper to taste.
9. Serve hot, topped with sliced radish, coriander, avocado, a dollop of creme fraiche, a squeeze of lime, chipotle tortilla chips and chopped white onion.

Nice to know …  Cape Herb & Spice products are completely free from artificial flavours and colours, added MSG and preservatives. They are non-irradiated, non-GMO, Halaal and suitable for vegan consumers. In addition, over 80 per cent of the herbs and spices used are procured from source.
@capeherbandspice  @chefollie  #CapeHerbAndSpice #HerbandSpiceDay2023