Mexican vegetable soup

1 tablespoon extra virgin olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 teaspoons dried oregano
2 teaspoons ground coriander
1/4 teaspoon ground chilli
5 cups chopped vegetables (see note)
5 cups vegetable stock
400g can diced tomatoes
400g can red kidney beans, drained, rinsed
125g can corn kernels, drained
Fresh coriander leaves, to serve
Lime wedges, to serve
Grilled flour tortillas, to serve
Heat oil in a large heavy-based saucepan over medium-high heat. Add onion. Cook for 5 minutes or until softened. Add garlic and spices. Cook for 1 minute or until fragrant. Add chopped vegetables. Cook, stirring, for 1 to 2 minutes, to coat.
Add stock and tomatoes. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered,
for 20 to 25 minutes or until vegetables are tender. Add beans and corn.
Cook for a further 5 minutes or until heated through. Season with salt and pepper. Ladle into bowls. Sprinkle with coriander. Serve with lime and tortillas.

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