Mexican Minestrone
Servings: 4
This plant powered Mexican Minestrone is more a healthy, hearty meal than a starter. It's a delicious twist on the classic.
Ingredients
- 2 onion/s - diced
- 2 stick/s celery - finely sliced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 drop/s tabasco - to taste (optional)
- Sea salt and freshly ground black pepper - to taste
- 2 clove/s garlic - finely diced
- 2 carrot/s (large) finely diced
- 1 ltr stock or broth (chicken, beef or vegetable)
- 800 g diced tinned tomatoes (2 cans)
- 1 zucchini/s - diced
- 1 red capsicum/s (red pepper), diced
- 2 can black beans - drained and rinsed
- 60 g greens (spinach, kale, silver beet, chard) - whatever's in-season (2 cups approx.)
- ½ bunch/s fresh coriander leaves - to serve
Quick guacamole
- 1 avocado/s (large)
- 1 tbsp natural, Greek or coconut yoghurt
- Sea salt and freshly ground black pepper - to taste
- ½ lime/s (small) juice
Instructions
- 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
- Serve immediately topped with a dollop of guacamole and fresh coriander leaves.
Make-ahead
- Re-heat in a pot over a low heat until just hot.
Store
- Store soup in an airtight container in the fridge or freezer.
- Store guacomole in an airtight container (squueze over extra lime juice) in the fridge.
Grab Bag Formula Method
- If you've done the **Grab Bag Formula Short Course, this is the method to convert this recipe...
- Place all your prepared ingredients (except the greens, coriander and guacamole) into the Grab Bag.
- Carefully seal your Grab Bag. I close most of the seal then press out as much air as I can then complete the seal. Place the Grab Bag in the freezer.
- To cook, remove the Grab Bag from the freezer, place on a baking tray and thaw in the fridge overnight.
- Tip the contents of the Grab Bag into a large oven proof dish (with a tight fitting lid) or Dutch oven. It may still be a bit frozen; that’s okay.
- Place the lid on the pot, set your oven to 150°C/300°F (fan-forced) and cook for 2 hours.
- Taste and adjust the seasoning and spiciness. Lastly add the greens and cook until they are just wilted (only a few minutes).
- ** The Grab Bag Formula Short Course is available to purchase for just AU$46 HERE.ORIf you are a full-access Well Nourished Family member, the course is included in your membership and you can access in the members portal - HERE.