Loaded with vegetables and plant powered fibre, my next twist on Jamie Oliver’s “10 recipes to save your life” is a Mexican Minestrone. It may be a soup, but trust me this is no starter!
As part of Jamie Oliver’s Food Revolution, I was one of 10 people selected world-wide to put my spin on 10 of Jamie’s favourite staple recipes. This is #7, my twist on Jamie’s ‘Minestrone’
The massive variety of seasonal vegetables combined with black beans is enough to make this Mexican Minestrone a very healthy, fibre loaded meal. If you use a homemade bone broth for the stock, then you are going to derive even more nutrition from this minestrone. For more about the healing powers of bone broth, see here.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
This plant powered Mexican Minestrone is more a healthy, hearty meal than a starter. It's a delicious twist on the classic.
- 2 onions , diced
- 2 sticks celery , finely sliced
- 1 teaspoon smokey paprika
- 1 teaspoon cumin , ground
- A few drops of tabasco , to taste (optional)
- Good pinch sea salt
- 2 cloves garlic, finely diced
- 2 large carrots, finely diced
- 1 litre stock or bone broth (chicken, beef or vegetable)
- 2 cans diced tomatoes
- 1 zucchini (courgette), diced
- 1 red capsicum (red pepper), diced
- 2 cans black beans, drained and rinsed
- 2 cups of chopped, in season greens (spinach, kale, silver beet, chard)
- Guacamole and coriander leaves, to serve
- 1 large avocado (or 2 small)
- 1 tablespoon natural yoghurt
- Sea salt and fresh ground pepper
- Juice half a small lime
In a large pot, add a splash of olive oil and sweat the onion and celery over a medium heat, covered for 5 minutes or until starting to soften.
Add the paprika, cumin and sea salt and stir for a few minutes until you smell the spices.
Add the optional tabasco, garlic and carrots and cook for a couple of minutes.
Now add the stock and tomatoes and bring to a slow simmer.
Add the zucchini, capsicum and black beans and simmer for 10 minutes or until the vegetables are just cooked. Taste and adjust the seasoning and spiciness.
Make your guacamole by mashing your avocado and mixing through the yogurt, seasoning and lime juice.
Lastly add the greens and cook until they are just wilted (only a few minutes).
Serve immediately topped with a dollop of guacamole and fresh coriander leaves.
Veggie fussy kids
You can always puree part or all of the soup - out of sight out of mind works for many kids.
Vegetarian and Vegan
Choose vegetable stock, omit the yoghurt from the guacamole.
Omit the beans.
Garlic and onion-free
Replace the onion with one small fennel bulb, finely chopped. Replace the garlic with a tsp of cumin powder and a pinch of chilli flakes.