Veggie Mexican Soup

Spicy, fragrant veggie soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot, set over medium heat, cook olive oil, chopped onions and red pepper until fragrant. And chopped chilli, cumin seeds, chipotle flakes and fenugreek seeds and cook for a bit more.

Step 2

Add grated ginger, garlic, tomato paste and mole paste and cook for 1 min.

Step 3

After that add the rest of the vegetables, passata and water to cover all vegetables and let it boil.

Step 4

When stew has boiled add cinnamon, oregano, lemon juice, dry cilantro leaves and salt and simmer on low heat about one hour or until vegetables are cooked through.

Step 5

Some 15 minutes before the end add the black beans.

Step 6

Season the soup with pepper and any garnish of liking like fresh mint, yoghurt and enjoy.