Veggie Mexican Soup

Name: Veggie Mexican Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Mexican, Latin American
Ingredients: 1 small onion; 3 cloves garlic; 1/2 red pepper; Thumb size ginger; 0.5 chilli; 1 potatoe; 1 carrot; 1 parsnip; 1 sweet potato; 150 grams broccoli; 0.5 tin black beans; 1 teaspoon chipotle flakes; 1 teaspoon cumin seeds; 1 teaspoon fennel seeds; 1 teaspoon cinnamon; 1 teaspoon dry oregano; 1 teaspoon coriander leaves; Half lemon; 1 tablespoon tomato pure; 1 tablespoon mole; 200 ml passata; Salt; Pepper; Olive oil

6 steps

Prep:20minCook:1h

Spicy, fragrant veggie soup

Updated at: Thu, 17 Aug 2023 11:26:47 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories435.9 kcal (22%)

Total Fat9 g (13%)

Carbs78.6 g (30%)

Sugars12.7 g (14%)

Protein14.8 g (30%)

Sodium926.7 mg (46%)

Fiber20.4 g (73%)

% Daily Values based on a 2,000 calorie diet

Instructions

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.