Name: Tex Mex Soup
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 1 null red onion; 1 null Carrot; 1 stick celery; 20 g coriander; 2 null garlic cloves; 1 null chilli (small); 1 null red bell pepper; 4 null tomatoes (good quality); 1 tbsp olive oil; 2 tsp cumin; 2 tsp coriander ground; 2 tsp smoked paprika; 1 tsp chipotle paste; 400 g black beans (can); 400 g chopped tomatoes (can); 200 g sweetcorn (can); 200 ml vegetable stock; 1 null lime; null to_taste salt pepper; 1 tbsp guacamole (heaped, per person); 1 bunch fresh cilantro (leaves); 50 g tortilla chips (crushed, optional)

Instructions

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1

Peel and dice the onion (1 red), carrot (1) and stick (1 celery) to similar size chunks (around 1cm). Pick the coriander leaves (20 g) and rough chop. Finely dice the [coriander stalks] and rough chop 0.75 of the [coriander leaves], leaving the rest for garnish. Peel and grate the cloves (2 garlic). Deseed and fine dice the chilli (1 small). Cut the bell pepper (1 red) and tomatoes (4) into 1.5cm chunks, deseeding the [red bell pepper]. Prepare the vegetable stock (200 ml).
2

Warm the olive oil (1 tbsp) in a saucepan over a medium heat. Add the diced [red onion], [carrot], [celery] and a [pinch salt] to the pan and stir occasionally for 7-8 minutes, until softened. Add the [coriander stalks], grated [garlic] and diced [chilli] to the pan and stir for 2-3 minutes, until fragrant. Add the coriander ground (2 tsp), cumin (2 tsp) and smoked paprika (2 tsp), and stir for 1 minute. Add the chopped [red bell pepper] and [tomatoes] and stir for 4-5 minutes, until starting to soften. Add the black beans (400 g) (including the liquid in the can), the chopped tomatoes (400 g) and chipotle paste (1 tsp) to the pan, stir and simmer for 4-5 minutes. Add 0.75 of the vegetable stock (200 ml) to the pan, fold it into the soup and leave to simmer and thicken for 10-15 minutes, stirring occasionally and adding more [vegetable stock] if more liquid is needed. You want a chunkier, thicker consistency so may not need all the [vegetable stock].
3

While the soup simmers, prepare your guacamole (1 tbsp) per person, if making from scratch.
4

Add the sweetcorn (200 g) to the pan and stir into the soup. Squeeze the juice from lime (1) into the pan, add 0.75 of the [coriander leaves] and stir in. Taste the soup and season to perfection with [salt pepper].
5

Spoon the soup into bowls, top with a good dollop of [guacamole], handful of reserved [coriander leaves] and sprinkled some crushed tortilla chips (50 g) on top (if using).