Mexican Salsa Soup


Nothing like a hearty soup on a cold winter’s night! This Mexican Salsa Soup is a spiced up roast vegetable soup, which makes for a great side or starter at a Mexican themed party, or a quick mid-week meal using up leftover roast.

Deep sweet flavours are developed after roasting the vegetables first, however if you’re into raw food, you can skip this step. For a raw soup blend all vegetables, and add some corn if you like some texture in your soup.


The magic happens when you sprinkle the veggies with olive oil, and the Cape Herb & Spice Louisiana Cajun spice mix, and roast it at 200C for about 45 minutes. This spice mix is a perfect blend of Mexican spices, and gives your soup the bite that you’re looking for.


Depending on whether you like your soup chunky or smooth, you can vary the way you’re blending the soup. Keep more veggies aside to pulse for a chunkier soup, or less when you prefer a smoother texture. We opted for a chunkier version to serve as a meal.


  • 1 large carrot (120 gram)
  • 200 gram pumpkin
  • ½ red & yellow pepper
  • small sweet potato (160 gram) )
  • 8 Romanita tomatoes
  • 2 tsp Cape Herb & Spice Louisiana Cajun spice mix
  • 2 cups water
  • 1 sachet chicken stock
  • ¼ C corn


    Preheat the oven at 200C. Chop the veg in equal sizes and spread on an oven tray in an even layer. Drizzle with olive oil and spices, and add salt & pepper to taste. Once your roast is ready, add ¾ of the veggies to the OmniBlend jug, and blend with water, stock, and ¼ cup of corn. Pour the soup in a pot.

    Add the remaining roast with 1/4 cup corn to the OmniBlend jug, and pulse just a few times until you’ve reached the desired texture. Add the chunks to the pot too.

    Prior to serving, heat up the soup, and serve with some corn and nachos.


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