Mexican Inspired Soup

Vancouver, February 2016

Hello ladies!

I was craving Mexican and I didn’t want tacos, fajitas or anything requiring tortillas. So- I decided to just try and make a hearty soup using quinoa instead of rice infused by my homemade Mexican blend of spices…and the result was delicious! This makes tons- great leftovers and freezes super well.

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Ingredients:

  • 1 medium onion
  • 2 cloves of garlic
  • 1 red pepper diced thick
  • 1 green pepper diced thick
  • 1 medium zucchini sliced
  • 750ml passata
  • 750 ml water
  • ½ cup quinoa
  • 1 Tbsp chili powder
  • 1 tsp paprika
  • 1 ½  tsp ground cumin
  • ½  tsp dried oregano
  • Salt and pepper to taste
  • 1 ½ tsp avocado oil
  • ⅛ tsp cayenne pepper (optional)
  • Shredded chicken breast (optional)
  • 1 can of black beans (optional)

Garnish (optional)

  • Ripe avocado
  • Feta
  • Fresh coriander

Best to prep all the veg and ingredients in one go. Slice the zucchini, place in a colander and sprinkle some salt. Let sit in your sink for about 20 mins to get most of the moisture out.

Chop your onion, garlic cloves and sautee in saucepan with the avocado oil on medium heat until the onions become translucent. Add the diced peppers and cook until tender. Add all your spices into a small bowl and mix before sprinkling into your cooking veggies to coat evenly. Take off heat and let rest until the zucchini is ready.

Place all your veg in a large pot, add the passata, the water and bring to a boil. Reduce to low/medium heat and let cook for 15 mins. Add your quinoa and cook until tender (around 20-30 mins). If using a slow cooker, throw in all the ingredients including the quinoa and cook on high for around 1-2 hours. Salt and pepper to taste.

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If you are using the chicken breast or beans, this is where you add them in! Warm up and serve hot, sprinkling your avocado, feta, coriander (cilantro) or nothing at all. Enjoy!

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4 thoughts on “Mexican Inspired Soup

  1. Jan February 22, 2016 at 9:50 am Reply

    This sounds terrific, Em and easy to make a vegan version. Thanks for sharing. Will be trying this soon! Have a great trip and lots of adventures with Beth!!!

    • Emily February 22, 2016 at 6:46 pm Reply

      Thanks mom! I’m so excited about seeing Beth and having a nice break. Happy! Fish tacos will happen for sure! On Feb 22, 2016 1:50 AM, “Meals and miles apart, recipes shared with love.” wrote:

      >

  2. Beth @ Culinary Correspondence February 22, 2016 at 7:51 pm Reply

    I love the look of this versatile Mexican-inspired soup! The avocado on top really sells it for me. Can’t wait to see you! I was thinking, we should make pizza while you’re here!!

    • Emily February 22, 2016 at 11:46 pm Reply

      OK we can make pizza! Maybe we can invent something else! On Feb 22, 2016 11:51 AM, “Meals and miles apart, recipes shared with love.” wrote:

      >

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