MexicanDinnerVegetarian

Mexican Fiesta Soup With Roasted Tomatillo Pesto Recipe

Name: Mexican Fiesta Soup With Roasted Tomatillo Pesto Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tomatoes - charred; 2 cloves garlic; 1/2 cup rajma (large kidney beans) - boiled; 1/2 cup sweet corn - boiled; 1 leek - finely chopped; 1/2 cup 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 onion - finely chopped; 1 teaspoon cumin powder (jeera); 1/2 teaspoon paprika powder; 1 tablespoon lemon juice; 10 tortillas - chips for garnish; 2 teaspoon coriander (dhania) leaves; 1 sprig coriander (dhania) leaves - for garnish; 2 tablespoons extra virgin olive oil; salt - to taste

A vegetarian Mexican recipe with tomatoes - charred, cloves garlic, rajma (large kidney beans) - boiled. Ready in 25 min, serves 4.

Curated byMateo Hernandez🇲🇽

Calories

795kcal

Estimated Cost

₹425-575

Carbs99g

Protein40g

Fats27g

Servings Scaler

Instructions

11 steps

1
To begin making Mexican Fiesta Soup with Roasted Tomatillo Pesto Recipe, we first start with making the tomatillo pesto
2
Wash and massage the tomatoes with little oil and roast it on open stove till the tomatoes are all charred from all sides
tomatoes - charred(2)
3
Likewise, also char the garlic cloves and keep aside
cloves garlic(2)
4
Now peel the skin of tomatoes and garlic, make a fine paste of it along with coriander leaves, a tablespoon of olive oil using a mixer grinder and keep aside
tomatoes - charred(2)cloves garlic(2)coriander (dhania) leaves(2 teaspoon)sprig coriander (dhania) leaves - for garnish(1)tablespoons extra virgin olive oil(2)
5
Heat oil in a pan, add the leek and the onions, saute until it turns translucent
leek - finely chopped(1)onion - finely chopped(1)
6
Add the red, yellow and green bell peppers and saute for a minute
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)
7
Add the boiled corn and red kidney beans and mix well
rajma (large kidney beans) - boiled(1/2 cup)sweet corn - boiled(1/2 cup)
8
Add in the cumin powder, paprika and the prepared tomato pesto, season with salt and mix well
cumin powder (jeera)(1 teaspoon)paprika powder(1/2 teaspoon)salt - to taste
9
Add in 4 cups of water, simmer for 10 minutes and switch off the flame
10
Garnish with lemon juice, coriander leaves and few tortilla chips on top
lemon juice(1 tablespoon)tortillas - chips for garnish(10)coriander (dhania) leaves(2 teaspoon)sprig coriander (dhania) leaves - for garnish(1)
11
Serve the Mexican Fiesta Soup with Roasted Tomatillo Pesto Recipe along with few slices of freshly baked focaccia for a healthy and hearty weeknight dinner

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Recipe Source: archanaskitchen.com

MexicanDinnerVegetarian

Mexican Fiesta Soup With Roasted Tomatillo Pesto Recipe

A vegetarian Mexican recipe with tomatoes - charred, cloves garlic, rajma (large kidney beans) - boiled. Ready in 25 min, serves 4.

Curated byMateo Hernandez🇲🇽

Cook Time25 min

Calories

795kcal

Est. Cost₹425-₹575

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

99g(50%)

Protein

40g(20%)

Fats

27g(30%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

11 steps

1
To begin making Mexican Fiesta Soup with Roasted Tomatillo Pesto Recipe, we first start with making the tomatillo pesto
2
Wash and massage the tomatoes with little oil and roast it on open stove till the tomatoes are all charred from all sides
tomatoes - charred(2)
3
Likewise, also char the garlic cloves and keep aside
cloves garlic(2)
4
Now peel the skin of tomatoes and garlic, make a fine paste of it along with coriander leaves, a tablespoon of olive oil using a mixer grinder and keep aside
tomatoes - charred(2)cloves garlic(2)coriander (dhania) leaves(2 teaspoon)sprig coriander (dhania) leaves - for garnish(1)tablespoons extra virgin olive oil(2)
5
Heat oil in a pan, add the leek and the onions, saute until it turns translucent
leek - finely chopped(1)onion - finely chopped(1)
6
Add the red, yellow and green bell peppers and saute for a minute
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)
7
Add the boiled corn and red kidney beans and mix well
rajma (large kidney beans) - boiled(1/2 cup)sweet corn - boiled(1/2 cup)
8
Add in the cumin powder, paprika and the prepared tomato pesto, season with salt and mix well
cumin powder (jeera)(1 teaspoon)paprika powder(1/2 teaspoon)salt - to taste
9
Add in 4 cups of water, simmer for 10 minutes and switch off the flame
10
Garnish with lemon juice, coriander leaves and few tortilla chips on top
lemon juice(1 tablespoon)tortillas - chips for garnish(10)coriander (dhania) leaves(2 teaspoon)sprig coriander (dhania) leaves - for garnish(1)
11
Serve the Mexican Fiesta Soup with Roasted Tomatillo Pesto Recipe along with few slices of freshly baked focaccia for a healthy and hearty weeknight dinner