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Mexican vegetable soup


A warming, delicious vegetable soup.

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Rate this recipe 4.1/5 (26 Votes)


  • 1 tbsp olive oil
  • 1 onion (chopped)
  • 1 potato (diced)
  • 1 courgette (chopped)
  • 1 carrot (chopped)
  • 400g tinned tomatoes
  • 2 cloves garlic (finely chopped)
  • 1/4 tsp ground cumin
  • 1 fresh chilli
  • 1l vegetable stock
  • 4 tbsp fresh coriander (chopped)


servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 25mins
Cost Average budget


Step 1

Heat the oil in a large pan, adding the onion and garlic. Once sizzling, reduce heat, stirring constantly. When soft, add the cumin and chilli powder.

Step 2

Add the carrot, potato, courgette, tomatoes, and stock. Bring to the boil and simmer, covered, until the vegetables are soft.

Step 3

Serve with a sprinkle of fresh coriander.

200 cal per serving

The vegetables in this dish are interchangeable with others such as cabbage or runner beans.

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