Mexican Soup

15m
Prep Time
25m
Cook Time
40m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original is 7 servings

Nutritional

  • Serving Size: 1 (436.5 g)
  • Calories 173.7
  • Total Fat - 3.9 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 1.4 mg
  • Sodium - 312.1 mg
  • Total Carbohydrate - 32 g
  • Dietary Fiber - 7.3 g
  • Sugars - 7.5 g
  • Protein - 7.5 g
  • Calcium - 113.6 mg
  • Iron - 3.1 mg
  • Vitamin C - 51.2 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Heat the oil in a heavy-based saucepan over medium-high heat and add the onion, coriander stems and capsicum and saute for about 5 minutes or until the onions is translucent and soft and then add the celery and garlic and saute for 1 minute.

Step 2

Add the paprika (smoked will give a deeper flavour) and cumin and cook for 1-2 minutes, taking care not the burn the spices.

Step 3

Add the oregano, tomatoes and chillies, if using, and cook for another 5 minutes, stirring regularly, until the mixture is a deep red colour and then add 450ml of the broth, reserving 250ml and bring to the boil and then add the sweet potato and simmer for 10 minutes until it is soft but not mushy.

Step 4

Add the chickpeas and nectar and cook for another 2 minutes before seasoning with salt and then remove from the heat and cover.

Step 5

The soup will be a chunky broth at this stage.

Step 6

Add some of reserved broth if more liquid is needed and adjust the seasoning.

Step 7

To serve, add the lime juice and garnish with the avocado, pumpkin seeds, tomatoes, coriander leaves and coconut yoghurt.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting the red onion, look for one that is firm and has a bright, even colour.
  • If you don't have coconut nectar, you can substitute it with coconut milk.

  • For the coconut oil, use olive oil instead. Olive oil has a milder flavor than coconut oil, so it won't overpower the other flavors in the soup. It also has health benefits, such as being high in monounsaturated fats.
  • For the coconut nectar, use honey instead. Honey is a natural sweetener and has a mild flavor that won't overpower the other flavors in the soup. It also has health benefits, such as being rich in antioxidants.

Spicy Coconut Soup Heat the oil in a heavy-based saucepan over medium-high heat and add the onion, coriander stems and capsicum and sauté for about 5 minutes or until the onions is translucent and soft. Add the celery, garlic, paprika, cumin, oregano, tomatoes, chillies, and broth and bring to a boil. Simmer for 10 minutes, then add the sweet potato and chickpeas and cook for another 2 minutes. Season with salt and add the lime juice and garnish with the avocado, pumpkin seeds, tomatoes, coriander leaves, and coconut yoghurt. For a spicier version, add a teaspoon of chili powder or cayenne pepper to the soup.



Mexican Rice: This delicious side dish is the perfect accompaniment to Mexican Soup. Mexican Rice is a simple and flavorful dish made with white rice, garlic, onions, tomato sauce, and spices. The rice is cooked until it is fluffy and tender and pairs perfectly with the Mexican Soup. The flavors of the rice and soup complement each other and make for a flavorful and satisfying meal.


Black Beans: This classic Mexican side dish is a great accompaniment to Mexican Rice and Mexican Soup. Black beans are cooked with onions, garlic, and spices for a flavorful and hearty dish. The beans are high in protein and fiber and provide a great source of nutrition. The flavor of the beans complements the rice and soup and makes for a complete and satisfying meal.




FAQ

Q: Can I use other types of potatoes?

A: Yes, you can use other types of potatoes. However, sweet potatoes are recommended for this dish as they provide a sweeter flavour.



Q: Can I make this dish ahead of time?

A: Yes, you can make this dish ahead of time. Allow the potatoes to cool completely before storing them in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

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Fun facts:

Fun fact 1: Mexican Soup is believed to have originated from the Aztecs and Mayans, who used a variety of ingredients such as tomatoes, chillies, onions, garlic and coriander to make a flavorful broth.

Fun fact 2: Mexican Soup is a favorite of many celebrities, including Beyonce, who has been known to enjoy the dish. Mexican Soup is also a popular dish in Mexico and is often served as a starter or side dish.