Mexican Salsa Soup

mexican-salsa-soup-recipe

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.

roast-vegetable-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.

Cape-herb-and-spice

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.

ingredients:

  • 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
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    Directions:

    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.