Mexican Fiesta Soup With Roasted Tomatillo Pesto Recipe
A vegetarian Mexican recipe with tomatoes - charred, cloves garlic, rajma (large kidney beans) - boiled. Ready in 25 min, serves 4.
Curated byMateo Hernandez🇲🇽
Instructions
11 steps- 1
To begin making Mexican Fiesta Soup with Roasted Tomatillo Pesto Recipe, we first start with making the tomatillo pesto
- 2
Wash and massage the tomatoes with little oil and roast it on open stove till the tomatoes are all charred from all sides
tomatoes - charred(2) - 3
Likewise, also char the garlic cloves and keep aside
cloves garlic(2) - 4
Now peel the skin of tomatoes and garlic, make a fine paste of it along with coriander leaves, a tablespoon of olive oil using a mixer grinder and keep aside
tomatoes - charred(2)cloves garlic(2)coriander (dhania) leaves(2 teaspoon)sprig coriander (dhania) leaves - for garnish(1)tablespoons extra virgin olive oil(2) - 5
Heat oil in a pan, add the leek and the onions, saute until it turns translucent
leek - finely chopped(1)onion - finely chopped(1) - 6
Add the red, yellow and green bell peppers and saute for a minute
yellow bell pepper (capsicum) - finely chopped(1/2 cup)red bell pepper (capsicum) - finely chopped(1/2 cup)green bell pepper (capsicum) - finely chopped(1/2 cup) - 7
Add the boiled corn and red kidney beans and mix well
rajma (large kidney beans) - boiled(1/2 cup)sweet corn - boiled(1/2 cup) - 8
Add in the cumin powder, paprika and the prepared tomato pesto, season with salt and mix well
cumin powder (jeera)(1 teaspoon)paprika powder(1/2 teaspoon)salt - to taste - 9
Add in 4 cups of water, simmer for 10 minutes and switch off the flame
- 10
Garnish with lemon juice, coriander leaves and few tortilla chips on top
lemon juice(1 tablespoon)tortillas - chips for garnish(10)coriander (dhania) leaves(2 teaspoon)sprig coriander (dhania) leaves - for garnish(1) - 11
Serve the Mexican Fiesta Soup with Roasted Tomatillo Pesto Recipe along with few slices of freshly baked focaccia for a healthy and hearty weeknight dinner
Rate this recipe
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Mexican Fiesta Soup With Roasted Tomatillo Pesto Recipe
A vegetarian Mexican recipe with tomatoes - charred, cloves garlic, rajma (large kidney beans) - boiled. Ready in 25 min, serves 4.
Curated byMateo Hernandez🇲🇽
Estimated Nutrition Highlights
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Directions
11 steps- 1
To begin making Mexican Fiesta Soup with Roasted Tomatillo Pesto Recipe, we first start with making the tomatillo pesto
- 2
Wash and massage the tomatoes with little oil and roast it on open stove till the tomatoes are all charred from all sides
tomatoes - charred(2) - 3
Likewise, also char the garlic cloves and keep aside
cloves garlic(2) - 4
Now peel the skin of tomatoes and garlic, make a fine paste of it along with coriander leaves, a tablespoon of olive oil using a mixer grinder and keep aside
tomatoes - charred(2)cloves garlic(2)coriander (dhania) leaves(2 teaspoon)sprig coriander (dhania) leaves - for garnish(1)tablespoons extra virgin olive oil(2) - 5
Heat oil in a pan, add the leek and the onions, saute until it turns translucent
leek - finely chopped(1)onion - finely chopped(1) - 6
Add the red, yellow and green bell peppers and saute for a minute
yellow bell pepper (capsicum) - finely chopped(1/2 cup)red bell pepper (capsicum) - finely chopped(1/2 cup)green bell pepper (capsicum) - finely chopped(1/2 cup) - 7
Add the boiled corn and red kidney beans and mix well
rajma (large kidney beans) - boiled(1/2 cup)sweet corn - boiled(1/2 cup) - 8
Add in the cumin powder, paprika and the prepared tomato pesto, season with salt and mix well
cumin powder (jeera)(1 teaspoon)paprika powder(1/2 teaspoon)salt - to taste - 9
Add in 4 cups of water, simmer for 10 minutes and switch off the flame
- 10
Garnish with lemon juice, coriander leaves and few tortilla chips on top
lemon juice(1 tablespoon)tortillas - chips for garnish(10)coriander (dhania) leaves(2 teaspoon)sprig coriander (dhania) leaves - for garnish(1) - 11
Serve the Mexican Fiesta Soup with Roasted Tomatillo Pesto Recipe along with few slices of freshly baked focaccia for a healthy and hearty weeknight dinner
Rate this recipe
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