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Charred vegetable and tortilla soup
A yummy veggie-filled soup topped with tortilla chips, sour cream, and cilantro.
YIELDS
8
Ingredients
- 2 red peppers (seeded and cut into four)
- 1 small white onion, quartered
- 1 jalapeno
- 1 poblano pepper, cut into four
- 2 Roma tomatoes, cut in half
- 1 cup black beans
- 1 litre vegetable stock
- 1 tablespoon chilli powder
- 2 tablespoons cocoa powder
- 1 tablespoon dried Mexican oregano
- 1 cup cilantro
- 5 whole peeled garlic cloves
- 4 corn tortillas, cut in half
- 1 tablespoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons lime juice
- Crumbled tortilla chips, to garnish
- Sour cream, to garnish
- Chopped red onion, to garnish
- Cilantro, to garnish
- Grilled limes, to garnish
- Hot sauce, to garnish
Directions
- Add the red pepper, white onion, jalepēno, Roma tomatoes and poblano peppers to a bowl and toss with oil, chilli powder, salt and pepper.
- Grill on direct heat until all the vegetables are charred on all sides and have softened and then put into a blender hot off the barbecue. Add strained and rinsed black beans, veg stock, cocoa powder, dried Mexican oregano, cilantro, and whole peeled garlic cloves. Then rip apart, whole, store-bought corn tortillas and add to the blender.
- Finally add cumin, salt, and lime juice. Then blend until completely liquified. Pour soup into a pot and keep warm on BBQ until ready to serve.
- Serve with chopped red onion, sour cream, cilantro, limes, tortilla chips, and hot sauce as optional garnishes. Enjoy!
