Delicious Healthy Recipes!

Mexican Vegetable Soup

A quick and easy soup recipe that is full of protein and flavour and simple to make!

• Serves 4 

• Prep time 10 mins 

• Cooking time 15 mins

Ingredients:
- 1 tsp olive oil
- 1 medium red onion, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 tsp ground coriander
- 2 medium carrots , peeled and cut in to bite-sized chunks
- 1.25 litres vegetable stock
- 1 x 415g tin refried beans
- 1 x 415g tin cannellini beans
- 1/2 tsp dried oregano
- 1 tbsp chopped jalapeno chillies
- 350g French green beans, cut in to bite-sized chunks
- Juice of half a lime

For the tomato salsa:
- 2 medium tomatoes
- 1 Spring onion, thinly sliced
- 30g (small bunch) fresh coriander, finely chopped
- Juice of half a lime
- 1/2 tsp salt

Mix the salsa ingredients together and set aside. Use a heavy-bottomed pan to fry onions in oil over a medium heat. When they are translucent, add the garlic and ground coriander and fry for a minute more. Add carrots, stock, refried and cannellini beans, and oregano - bring gently to the boil, stirring regularly. Simmer for 5 minutes, then add the jalapeno chillies, French beans and lime juice. Simmer for 3 minutes, add salt and serve - putting a dollop of tomato salsa in the middle of each bowl.

If you want to freeze the leftovers, add the remaining salsa to the soup beforehand, and on reheating you can refresh the taste with a little more lime juice and chopped fresh coriander.


Recipe taken from The Telegraph