Go Back Email Link
+ servings
Mexican Minestrone - This Mexican Minestrone recipe is my next recipe to feature on JamieOliver. com. It is a plant powered meal that the whole family will love.
5 from 7 votes

Mexican Minestrone

This plant powered Mexican Minestrone is more a healthy, hearty meal than a starter. It's a delicious twist on the classic.
Prep Time20 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: Mexican
Servings: 4

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 L 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 full-fat natural 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.

Notes

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.

Legume-free

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. 
 

I'd love to hear how you like this Mexican Minestrone? Post a comment below and let me know.