Use-up Not Exactly Mexican Soup

Name: How to cook Use-up Not Exactly Mexican Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 servings
Cuisine: Us

Introduce

Chef :

John A

Use-up Not Exactly Mexican Soup

Yet another easy and tasty way of clearing out the vegetable rack as we approach Christmas. This is a rather peppy brew so adjust the ingredients to suit your taste and, of course, to what you have available. #WastenotWantnot

Ingredient

Food ration :

4-6 servings

Cooking time :

40-45 minutes including prep

1 tbsp

rapeseed oil (cold-pressed recommended)

leek, sliced

onion, chopped

red chilli, with seeds, chopped

green chilli, with seeds, chopped

red pepper, deseeded and chopped

4 cloves

garlic, chopped

potato, diced

carrots, unpeeled, diced

3 sticks

celery, sliced small

100 g

mange-tout, whole

150 g

cherry tomatoes, whole

1 l

your choice of stock, homemade if possible

1/2 tsp

sugar

1 tsp

dried oregano

1 tsp

cayenne pepper

1 tbsp

paprika

1 handful

fresh chopped coriander leaves, as garnish

Cooking instructions

* Step 1

Heat the oil in a stock pot or large saucepan and gently fry the leek, onion, chilies, pepper and garlic for 3-4 minutes, stirring only to avoid sticking.

* Step 2

Carefully stir in the other ingredients except salt and coriander. Bring to the boil and then reduce to a simmer and cover with a lid.

* Step 3

Cook gently for 25-25 minutes or until the vegetables are suitably softened. Season to taste and service piping hot with coriander garnish with your choice of bread.

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