Mexican is one of the easiest and tastiest foods to make even with a small budget. All you really need is a selection of beans, tinned tomatoes and spices and then you can experiment, alter and adapt recipes as you go. Mexican is my go to meal when I'm tired and want something quick and easy and when I'm feeling a bit more adventurous with food prep. I just love the combination of spicy and fresh flavours and could quite honestly eat it all day, every day!
This recipe Serves 4 so its great to share with friends or family on Mexican night or freeze the leftovers!
You will need:
1/2 a large Sweet Potato
2 sticks of Celery
1/2 a Red Onion
2 Cloves of Garlic
1 tin of Chopped Tomatoes
1 tin of Mixed Mexican Beans
1 small tin of Sweet corn (200g)
1.5 tspn of Cayenne Pepper
1.5 tspn of Cumin
1 tspn of Turmeric
A splash of Olive Oil
Salt and Pepper (to taste)
Lime and Coriander (for garnish)
Equipment:
1 large wok/pan
1 small pan
1blender/food processor
1 chopping board
1 sharp knife
1 can opener
1 measuring jug
1colander
1 large mixing spoon
1 ladle
1 kettle
Method:
Fill the kettle with water and wait to boil
Meanwhile roughly chop the Garlic, Celery and Red Onion and chuck in the pan with a splash of Oil on low-medium heat, stirring often
Wash and cut up the Sweet Potato (I left the skin on) into medium sized chunks
Once the kettle has boiled pour the water into small pan and place on the hob on medium-high heat, then add the Sweet Potato (leave to soften for around 15 minutes)
Meanwhile decant the tinned Tomatoes into the blender and blend for a couple of seconds to get a smooth consistency
Add the spices into the pan and dry heat for a couple of minutes on low heat
After a couple of minutes add the Blended Tomatoes, followed by the Mixed Beans and Sweet Corn stir well and let simmer for the flavours to intensify
Have a taste and season with Salt and Pepper
The Sweet Potato should be nearly ready so remove from heat and drain, keeping the stock water (in the jug)
Decant half of the cooked Sweet Potatoes into the blender with approximately 3 ladles of the stock water (so it blends well) and blend until smooth and thick
Mix the blended Sweet Potato into the soup
Then add in the chunks of Sweet Potato and more stock depending on how thick you want the soup
And there you have it! A really simple, healthy and delicious Mexican soup.
I served mine with a Lime wedge for cooling freshness and some fragrant Coriander as well as some really simple Tortilla Chips which I made from triangles of Tortilla Wraps and baked in the oven for 5-10 minutes at 200c gas mark 5-6