Soup is the ultimate meal in the wintertime. Not only does it have the power to warm your body from head to toe, but sipping on hot soup can decongest the stuffiest of noses and provide your body with much-needed hydration.
(Hint: For kids who avoid even looking at vegetables, you could put the cooled mixture into a blender, and serve in a mug as a warm winter drink rather than calling it vegetable soup!)
This nutritious quick and easy Mexican-style soup is not only delicious, but you can put those leftover veggies in the crisper to good use! Put the following ingredients together before you get started:
- 1 tablespoon extra-virgin olive oil (regular olive oil will do)
- 1 brown onion, chopped finely
- 2 garlic cloves, crushed
- 2 teaspoons dried oregano
- 2 teaspoons ground coriander
- 1/4 tsp ground chilli powder
- 5 cups of your choice of chopped vegetables (these can be anything you find in your fridge, like celery, carrots, potato, roasted potato or yellow capsicum – the choice is yours!)
- 5 cups liquid vegetable stock
- 400g can of diced tomatoes
- 400g can of red kidney beans, rinsed and drained
- 125g can of corn kernels, drained
To serve:
- Fresh coriander or cilantro leaves
- Lime wedges
- Grilled flour tortillas
Once you have the ingredients set aside, you can have the soup ready to serve within 45 minutes.
- Start by heating the oil in a large saucepan over medium-high heat. Add the onion and cook until it’s softened, (about five minutes). Add the garlic and spices, and continue to cook until fragrant (about one minute). Toss in the chopped veggies and cook them while stirring for one to two minutes.
- Pour in the stock and the tomatoes, and then bring the mix to a boil. Reduce the heat to medium-low and simmer while the saucepan is partially covered for 20 to 25 minutes (or until those veggies are fork-tender).
- Add the beans and corn to the recipe, and cook for an additional five minutes, or until the soup is heated through (this is a good time to ask the kids to wash hands and make their way to the table!). Season the soup with salt and pepper to taste, ladle it into bowls, and sprinkle coriander leaves over the top before serving. Serve with fresh lime and grilled tortillas!
The best thing about this recipe is you can add more or take away anything you like. Add more beans, reduce the amount chili powder, or beef up the protein content by including some leftover shredded chicken or pork!