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Mexican-style tomato soup with spinach

This Mexican-style tomato soup with spinach is a hearty soup, yet healthy, vegan, low-carb and high fibre. Serve it with wholesome flatbread or brown rice.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 onion
  • 3 cloves of garlic
  • 1 carrot
  • 1 red bell pepper
  • 1 tsp dried oregano
  • ½ tsp cumin powder
  • ½ tsp ground coriander
  • 1 tsp smoked paprika
  • 1 small chilli deseeded
  • 1 vegetable stock cube
  • 500 g ripe tomatoes
  • 1 small bunch coriander
  • 1 tin black beans drained
  • 2 handful of spinach

Method
 

  1. Finely chop the onion, garlic, red pepper, chilli and carrot.
  2. Heat the oil in a medium saucepan and gently sauté the chopped veggies for 5 minutes.
  3. Meanwhile, chop the tomatoes.
  4. Add the spices to the pan and stir for a few seconds, then add the chopped tomatoes and sauté for a further 5 minutes.
  5. Add the vegetables stock cube and enough water to cover the veggies.
  6. Bring to the boil, cover and simmer over low heat for 20 minutes.
  7. Trn off the heat and add the coriander to the soup. Using a hand-held blender, whiz until you get a lightly textured, creamy soup. If it’s too thick, add more stock.
  8. Turn on the heat again, then add the beans and the spinach. Cook for another 3-5 minutes, until the spinach has wilted and beans have warmed through.
  9. Serve warm, with plenty of ground pepper.