recipe, soup, food, Mexican The Mexican roast vegetable soup, Image supplied
Cape Herb & Spice has announced an exciting collaboration with Chef Ollie Swart, in which he has created a spicy, warm and delicious bowl of goodness this Herbs and Spices Day. As he says, ‘Keep it simple and hero quality ingredients.’ Follow the simple recipe below to create your own roast vegetable soup that is packed with flavour and perfect for these colder days.
1 white onion, roughly chopped
1 red onion, roughly chopped
4 - 5 large tomatoes, halved or 2 handfuls of rosa tomatoes
4 courgettes, roughly chopped
1 red bell pepper, seeded and roughly chopped
1 yellow bell pepper, seeded and roughly chopped
2 jalapeno green chillies, stems removed and roughly chopped
2 sticks of celery, roughly chopped
5 cloves garlic, peeled
2 fresh bay leaves (optional)
80ml sunflower oil
1 tablespoon Cape Herb & Spice Taco Spice
1 tablespoon Cape Herb & Spice Chipotle Seasoning
1 teaspoon Cape Herb & Spice Smoked Paprika
1 teaspoon Cape Herb & Spice Roast Veggie Seasoning
4 cups vegetable stock
1 can black beans, drained and rinsed
2 cobs of corn, kernels cut off
Tortilla Chips
2 flour tortillas
250ml sunflower oil
1 teaspoon Cape Herb & Spice Chipotle Seasoning and Cape Herb & Spice Seasoned Salt, to taste
Toppings: Sliced radish, sliced avocado, creme fraiche, lime wedges, coriander, chopped white onion, home-made tortilla chips dusted in chipotle
1. Preheat the oven to 200 degrees
2. Arrange the tomatoes, courgettes, red and yellow peppers, chillies, celery, white onion, red onion, bay leaf, and garlic on a baking sheet. Drizzle with sunflower oil and season with the roast veggie seasoning, taco spice and chipotle seasoning. Give the vegetables a massage. Roast in the oven for 30 minutes covered with tinfoil and then take off the tinfoil and roast for a further 30 minutes, or until the vegetables are tender and lightly charred.
3. Transfer the roasted vegetables to a blender or food processor and blend until smooth (or put in a pot and use a stick blender).
4. In a large pot, add the vegetable broth and blended vegetables. Bring to a simmer over medium heat, add the black beans and corn to the soup and cook for an additional 5-10 minutes, or until heated through.
5. Heat a pan of oil to medium high heat.
6. Cut the tortillas into 2cm x 2cm squares.
7. Fry the cut up tortilla chips until brown and crispy. Using a slotted spoon, put them on the kitchen towel and sprinkle them with the chipotle seasoning and seasoned salt. Toss to coat evenly.
8. Season with salt and pepper to taste.
9. Serve hot, topped with sliced radish, coriander, avocado, a dollop of creme fraiche, a squeeze of lime, chipotle tortilla chips and chopped red onion.
Related Topics: