Mexican Fiesta Soup with Roasted Tomatillo Pesto Recipe
Embark on a vibrant culinary journey with our Mexican Fiesta Soup with Roasted Tomatillo Pesto, a delightful dish that encapsulates the essence of Mexican cuisine, bursting with flavor and freshness. This vegetarian soup is not only easy to prepare but also nourishing, making it perfect for a cozy weeknight dinner or a lively gathering with friends and family. With its vibrant colors and hearty ingredients, this soup is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tomatoes (charred) | 2 |
| Garlic | 2 cloves |
| Rajma (Large Kidney Beans, boiled) | 1/2 cup |
| Sweet corn (boiled) | 1/2 cup |
| Leek (finely chopped) | 1 |
| 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 |
| Onion (finely chopped) | 1 |
| Cumin powder (Jeera) | 1 teaspoon |
| Paprika powder | 1/2 teaspoon |
| Lemon juice | 1 tablespoon |
| Tortillas (chips for garnish) | 10 |
| Coriander (Dhania) leaves | 2 teaspoons |
| Coriander (Dhania) leaves (for garnish) | 1 sprig |
| Extra Virgin Olive Oil | 2 tablespoons |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 300 mg |
| Total Carbohydrates | 35 g |
| Dietary Fiber | 6 g |
| Sugars | 5 g |
| Protein | 8 g |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
Instructions
To commence the preparation of your Mexican Fiesta Soup with Roasted Tomatillo Pesto, we start by creating the roasted tomatillo pesto that will lend a unique depth of flavor to the soup.
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Begin by washing the tomatoes and lightly massaging them with a drizzle of olive oil. Roast them on an open flame or grill until they are charred on all sides, imparting a smoky flavor. In the same manner, char the garlic cloves until they are golden and fragrant. Once done, set them aside to cool.
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Once the tomatoes and garlic have cooled, peel off the skins and transfer them into a blender. Add a handful of fresh coriander leaves and a tablespoon of extra virgin olive oil to the mix. Blend everything together until you achieve a smooth paste. Set this roasted tomatillo pesto aside for later use.
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Heat the remaining olive oil in a large saucepan over medium heat. Add the finely chopped leek and onion, sautéing them until they become translucent and aromatic.
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Introduce the colorful medley of bell peppers (red, yellow, and green) to the pan and sauté for an additional minute, allowing their natural sweetness to enhance the dish.
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Incorporate the boiled sweet corn and rajma (large kidney beans) into the mixture, stirring well to combine all the ingredients harmoniously.
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Sprinkle in the cumin powder and paprika, stirring to evenly distribute the spices. Next, add the prepared roasted tomatillo pesto and season generously with salt, ensuring the flavors meld beautifully.
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Pour in approximately four cups of water, bringing the mixture to a gentle simmer. Allow it to simmer for about 10 minutes, letting the flavors deepen and marry.
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After simmering, remove the pot from the heat and drizzle in fresh lemon juice for a bright, zesty finish.
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To serve, ladle the vibrant soup into bowls and garnish with a sprinkle of fresh coriander leaves and a handful of crispy tortilla chips for that perfect crunch.
This Mexican Fiesta Soup with Roasted Tomatillo Pesto is best enjoyed warm, accompanied by slices of freshly baked focaccia or your favorite bread for a wholesome and hearty meal that will surely bring smiles to the table.
Embrace the flavors and warmth of this exquisite dish, perfect for sharing and enjoying during chilly evenings or festive occasions!
