Mexican Tomato Soup
This vibrant Mexican tomato soup is a hearty, nourishing bowl packed with flavour and naturally plant-based goodness. Made with sweet potato, black beans, ripe & sweet tomatoes and warm Mexican spices, it’s the perfect cozy recipe for chilly evenings. High in fibre, vitamins and plant protein, it fits beautifully into a healthy or vegan diet, yet it’s flexible enough to adapt for non-vegans by using chicken or ham stock for an extra savoury depth. Serve it with crusty sourdough or rye toast for a satisfying, wholesome meal that comes together with simple ingredients and bold, comforting flavours.
Ingredients
Method
- Finely chop the onion and garlic.
- Heat the olive oil in a large saucepan and gently sauté the onion and garlic until softened.
- Peel and dice the sweet potatoes and carrot. Chop the red pepper.
- Add the sweet potato, carrot and pepper to the pot. Cook for 1 minute, then stir in the coriander, cumin, smoked paprika, oregano, chipotle paste and tomato purée.
- Add the fresh tomatoes and enough water or stock to just cover the vegetables.
- Bring to a boil, then cover, reduce the heat, and simmer for 25 minutes, until all the vegetables are tender.
- Remove from the heat. Take out the bay leaf, add the coriander leaves, season with salt and pepper, and blend with a stick blender until smooth.
- Add more stock if needed, then stir in the black beans.
- Return to low heat and warm through for 3–5 minutes.
- Serve hot with crusty sourdough or rye bread.