A bright and wholesome Mexican soup with handfuls of herbs, avocado and chilli. The broth is light and nourishing. I'm obsessed with this dish at the moment – it's just so simple to throw together. Leave it vegetarian or add some shredded chicken or grilled prawns.
Serves: 6
INGREDIENTS
olive oil for sautéing
½ medium onion, finely diced
3 garlic cloves, finely diced
1 red capsicum, core removed and diced
1 teaspoon ground cumin
½ teaspoon hot smoked paprika
2 x 400-gram tins chopped tomatoes
1 litre vegetable stock
¾ cup corn kernels
1 x 400-gram tin black beans in brine, drained and rinsed
1 x 400-gram tin chickpeas in brine, drained and rinsed
large handful fresh coriander, roughly chopped
To serve
80 grams unflavoured corn chips (I used Garden of Eatin organic yellow corn chips)
1½ avocados, peeled, stone removed and cut into cubes
1½ cups grated cheddar cheese
1 spring onion, finely sliced
handful fresh coriander, roughly chopped
dried chilli flakes (optional)
METHOD
Heat a generous glug of olive oil in a soup pot over a medium heat. Add the onion, garlic and capsicum. Sauté for 5 minutes until the onion is translucent and tender. Add the cumin and paprika and stir through for 1 minute.
Add the tinned tomatoes, stock, corn, beans and chickpeas. Bring to a boil, before simmering uncovered for 10 minutes. Add the coriander and season to taste.
Divide soup between bowls. Top with corn chips and avocado. Sprinkle over the cheese, spring onion, additional coriander and dried chilli (as desired). Serve immediately.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more wholefood recipe inspiration head over to her blog, bonnie delicious.
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