food to glow

This easy, slightly spicy (although the heat is really up to you) soup can be made with whatever is seasonal. The main thing to keep it vaguely on a Mexican wave(length) is actually the herbs, lime and pickled jalapenos – all easily obtained year round. Do adjust to your own palate, although I have deliberately kept it on the family-friendly end of the spectrum. “For once”, you might legitimately add. 😉

Enjoy xx

1 red onion, finely chopped

3 cloves garlic, finely minced or smashed

4 medium carrots, finely chopped

1 tsp cumin seeds, toasted and ground to a powder

1.7 litres (60 fl oz) light vegetable stock

6 medium ripe tomatoes, chopped OR tin/jar of best-quality whole tomatoes (crush them as you add to the pan)

100g (3.53 oz) greens of choice, chopped rather small – kale, chard, broccoli leaves, spring greens, cabbage, beet leaves

1 courgette/zucchini, cut into small pieces

A good handful of sugarsnap peas, mangetout/snowpeas, or shelled peas

1 corn of the cob, stripped (or equivalent frozen or tinned)

400g (14 oz) tin pinto beans or black beans, drained and rinsed

Zest and juice of one lime

Small bunch of coriander/cilantro or coriander and parsley

1 tbsp pickled jalapenos, chopped – optional

Optional: 1-2 tsp of your favourite Mexican-style chilli paste. I really like Gran Luchito (UK only); 1 small pack each (about 20 grams each) of coriander and parsley + juice ½ lime + 2 tbsp pickling juice from jar of jalapenos + 1 tbsp best olive oil or avocado oil

Special equipment (optional): mini food processor or blender (to make the green herb topping)

1. Saute the onion in a large saucepan. After the onion has started to colour add the garlic, carrot and cumin. Saute for a few minutes, stirring occasionally.

2. Add stock and tomatoes to the pan and bring to the boil. Add the greens, courgette, sugarsnap peas, corn, zest of lime, pinto beans, herbs and jalapenos and return to the boil, then simmer for ten minutes. Finish with the lime juice.

3. If you like, while the soup is simmering, add the optional extra herbs, jalapenos, lime juice and jalapeno juice to the bowl of a small food processor or to a blender and blend briefly to make a chunky topping/sauce. Mix with a little olive oil if you like.

Serving suggestion: Serve with a dollop of Greek yogurt, plant milk yogurt or crème fraiche, and a drizzle of the herb sauce. Brilliant with southern cornbread (in a recipe with my black bean chilli – another great fall idea) or even these super easy flatbreads (with my spicy peanut soup). And a crush of plain tortillas wouldn’t be a bad idea.

For a soft food diet: blend to your needs.