MEXICAN VEGETARIAN SOUP

A deliciously healthy, low fat, low calorie soup that’s packed with fresh flavor. Even though this is a vegetarian soup it is hearty and filling and it’s perfect for a comfy cozy dinner.

Ingredients:

• Tomatoes – 5-6 medium size

• Oil - 1 tbsp

• Onions – 1 medium (chopped)

• Garlic - 1 tbsp (chopped)

• Red chilli powder – ¾ tbsp

• Coriander powder – 1 tsp

• Jeera powder ½ tbsp

• Salt

• Black pepper powder – ¼ tsp

• Oregano - 1 tsp

• Chilli flakes – ½ tsp

• Tabasco sauce – 1 tsp

• Coriander stems -1 tbsp (finely chopped)

• Green chillies - 1-2 nos. (finely chopped)

• Sweet corn - ½ cup (boiled)

• Cooked rajma (red kidney beans) - ½ cup

• Vegetable stock/hot water – 500 ml – 600ml

• Sugar - 1 tsp

• Lemon juice – 1 tsp

• Fresh coriander leaves

For Serving:

· Nachos

· Cheese

· Salsa (Pico De Gallo)

· Cherry tomatoes

· Fresh coriander leaves

For salsa (Pico De Gallo):

· Tomatoes – 2 medium size (chopped)

· Onions – 1 big size (chopped)

· Jalapenos

· Olives

· Lemon juice - 1 tbsp

· Olive oil - 1 tbsp

· Black pepper powder – ¼ tsp

· Salt

· Fresh coriander leaves (finely chopped)

Method:

· Wash the tomatoes and roughly chop them, further blend the chopped tomatoes into a fine purée using a mixer grinder.

· Take a wok and set it on medium heat, add oil & onions, cook until the onions are translucent.

· Now add garlic and continue to cook on medium flame for 1-2 minutes.

· Keep the flame on low and add the powdered spices, cook them for 3-4 minutes, add some hot water to prevent it from burning.

· Straining the tomato puree is completely optional.

· Now add salt, black pepper powder, oregano, chilli flakes, tabasco sauce, stir well and cook for 1-2 minutes, now finely chopped add coriander stems, green chillies, and mix well, further cover and cook on medium flame for 6-8 minutes.

· Now add sweet corns, boiled rajma and vegetable stock or hot water, you can adjust the quantity as per your preference.

· Taste it and adjust the seasoning accordingly, add sugar. Stir well and further cover and cook for 6-8 minutes on medium flame.

· Once the soup is done, add lemon juice and fresh coriander leaves, soup is ready.

· Serve it hot by adding some crushed nachos, freshly prepared salsa, grated cheese and garnish with some freshly chopped coriander leaves and cherry tomatoes. For salsa (Pico De Gallo):

· Take a mixing bowl, add all the ingredients mix well, keep it refrigerated until served with soup.