Mexican Vegetable Soup

Step 1/5

• ½ red onion (finely chopped)
• ¼ bell pepper (finely chopped)
• ½ jalapeño (finely chopped)
• 1 tbsp extra-virgin olive oil

Heat oil over medium heat in a large pan, add the chopped onions, bell pepper and jalapeño cook for 2 minutes, add ¼ tsp of salt.

Step 2/5

• ½ canned black bean
• ½ tbsp ginger paste
• ½ tsp garlic paste
• 12½ g taco seasoning
• ½ chipotle chili
• ½ tsp ground cumin

Now add the ginger-garlic paste, taco seasoning, cumin powder and chipotle chilli flakes and sauté for 30 seconds, add the black beans, mix well.

Step 3/5

• 200 g chopped tomato

In a blender, blend the chopped tomatoes into a puree, pour it in the pan and add one 1½ pint of water.

Step 4/5

• ½ tsp black peppercorn
• salt to taste

Add the salt and black pepper, mix well and bring it to boil, simmer for 15-20 minutes, adjust seasonings to taste.

Step 5/5

• 1 tbsp cilantro (finely chopped)

Once done, add the chopped coriander.

Enjoy your meal!