Tuesday, 19 February 2013

230. mexican vegetable soup

an excuse to have some extra cheese

Whenever I want to make some soup for dinner, Nami doesn't want to have any of the creamy smooth type of soups. She prefers the wholesome, full of vegetable types and so had to hunt for recipes to fit that category. Some with lentils are perhaps like making dal without the masala. But, I have got to share this recipe with you as the soup was delicious, wholesome and satisfying. 



MEXICAN VEGETABLE SOUP
4 servings

1 cup cooked red kidney beans
1 cup cooked yellow corn kernels
1 medium onion, diced (approx ½ cup)
1 medium tomato, diced (approx ½ cup)
½ cup diced zucchini
½ cup diced sweet pepper, any colour of your choice
2 cups tomato puree
2 to 2½ cups water or stock
2 tbsp olive oil
1 tsp garlic paste
1 tbsp chilli sauce
1 tsp salt
1 tsp pepper powder
3 tbsps fresh coriander or cilantro
4 to 6 tbsp grated cheddar cheese for topping
  1. Heat oil in a saucepan over medium heat. Add onions and cook till they are slightly soft.
  2. Add garlic and stir fry for a few seconds.
  3. Add sweet pepper and zucchini. Stir fry for 2 to 3 minutes.
  4. Add the chopped tomato, beans and corn. Mix well.
  5. Add tomato puree, salt, chilli sauce and water or stock.
  6. Let the soup simmer over low heat till the vegetables are cooked. Do not bring to a rolling boil.
  7. Add pepper and coriander. Mix well.
  8. Spoon the soup into serving bowls and sprinkle grated cheese on top and serve.
Tips :
  • Use other vegetables like carrots, mushrooms,etc.
  • I used my home made red chilli sauce. You can use any.
  • Use fresh tomato puree. For home made puree check out the recipe for dal makhani and go to the tip section.
  • Adjust the amount of salt according to your taste. I had put some salt while cooking the beans and corn.
  • Can use any beans of your choice like white beans, black beans, fagioli etc.
You may want to check out the following :

mum's soup

minestrone soup

Sending this recipe for the following event:

DishItOut

Cooks Joy


Flavours of Mexico


1 comment:

  1. HAppy Birthday Aunty! :D

    I love the new look of your blog, its steamy! :)
    I hope we get to see you soon and i won't stop you from making anything out of the blog for me!

    A great day to you!
    Love Lekha.

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.

Tuesday, 19 February 2013

230. mexican vegetable soup

an excuse to have some extra cheese

Whenever I want to make some soup for dinner, Nami doesn't want to have any of the creamy smooth type of soups. She prefers the wholesome, full of vegetable types and so had to hunt for recipes to fit that category. Some with lentils are perhaps like making dal without the masala. But, I have got to share this recipe with you as the soup was delicious, wholesome and satisfying. 



MEXICAN VEGETABLE SOUP
4 servings

1 cup cooked red kidney beans
1 cup cooked yellow corn kernels
1 medium onion, diced (approx ½ cup)
1 medium tomato, diced (approx ½ cup)
½ cup diced zucchini
½ cup diced sweet pepper, any colour of your choice
2 cups tomato puree
2 to 2½ cups water or stock
2 tbsp olive oil
1 tsp garlic paste
1 tbsp chilli sauce
1 tsp salt
1 tsp pepper powder
3 tbsps fresh coriander or cilantro
4 to 6 tbsp grated cheddar cheese for topping
  1. Heat oil in a saucepan over medium heat. Add onions and cook till they are slightly soft.
  2. Add garlic and stir fry for a few seconds.
  3. Add sweet pepper and zucchini. Stir fry for 2 to 3 minutes.
  4. Add the chopped tomato, beans and corn. Mix well.
  5. Add tomato puree, salt, chilli sauce and water or stock.
  6. Let the soup simmer over low heat till the vegetables are cooked. Do not bring to a rolling boil.
  7. Add pepper and coriander. Mix well.
  8. Spoon the soup into serving bowls and sprinkle grated cheese on top and serve.
Tips :
  • Use other vegetables like carrots, mushrooms,etc.
  • I used my home made red chilli sauce. You can use any.
  • Use fresh tomato puree. For home made puree check out the recipe for dal makhani and go to the tip section.
  • Adjust the amount of salt according to your taste. I had put some salt while cooking the beans and corn.
  • Can use any beans of your choice like white beans, black beans, fagioli etc.
You may want to check out the following :

mum's soup

minestrone soup

Sending this recipe for the following event:

DishItOut

Cooks Joy


Flavours of Mexico


Pin It

1 comment:

  1. HAppy Birthday Aunty! :D

    I love the new look of your blog, its steamy! :)
    I hope we get to see you soon and i won't stop you from making anything out of the blog for me!

    A great day to you!
    Love Lekha.

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.