Strandveld’s Mexican Soup

Name: Strandveld’s Mexican Soup
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Black Beans; Chipotle Chillies in Adobo; Fresh Coriander; Garlic Clove; Garlic Cloves; NOMU Mexican Spice Blend; Onion; Onions; Sour Cream; Sunflower Seeds; Sweet Potato; Tomato Passata; Vegetable Stock; Wheat Flour Tortilla/s; Wheat Flour Tortillas

This recipe makes warming Spanish flavours sing with notes of rich black beans, hearty sweet potato, golden toasted seeds & spicy chipotle chillies, which are all swimming in a satisfying, creamy tomato base. Sided with crispy tortilla strips to scoop up every last drop.

Strandveld’s Mexican Soup

with crispy tortilla strips & chipotle chillies in adobo

4.9

50 reviews

Hands on Time: 30 - 50 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Water
Sugar/Sweetener/Honey
Paper Towel
Seasoning (salt & pepper)

Serves 1

THE SUNNY SEED UP
Boil the kettle. Place a pot over medium heat with the sunflower seeds. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pot and set aside.
FLAVOURSOME FLAVOURS
Return the pot to medium heat with a drizzle of oil. When hot, add the Onion and fry until soft, 4-5 minutes (shifting occasionally). Add the garlic, the chipotles (to taste), the NOMU spice blend, and the sweet potato chunks. Fry until fragrant, 2-3 minutes (shifting occasionally). Add the tomato passata, the stock, and 300ml [600ml]|#7DA0D7 of boiling water. Reduce the heat and simmer until reduced by half and the sweet potato is cooked through, 12-15 minutes.
CREAMY & HERBY
In a small bowl, combine the sour cream and ½ the coriander. Loosen with a splash of water and season.
BEAN THERE, DONE THAT
When the sauce has reduced, add the beans and cook until warmed through, 2-3 minutes. Add a sweetener (to taste) and seasoning.
TOTALLY SOLD ON TORTILLAS
Cut the flour tortilla/s in half and cut the halves into strips. Coat in oil and seasoning. Place a pan over medium heat. When hot, add the strips and fry until crispy, 1-2 minutes per side. Drain on paper towel.
WARM & CRISPY DINNER
Bowl up the soup, dollop over the coriander cream, and sprinkle over the toasted sunflower seeds. Serve the crispy tortillas on the side for dunking and garnish with the remaining coriander. Well done, Chef!

Sunflower Seeds - 10g
Onion - 1
Garlic Clove - 1
Chipotle Chillies in Adobo - 10g
NOMU Mexican Spice Blend - 5ml
Sweet Potato - 250g
Tomato Passata - 100ml
Vegetable Stock - 5ml
Sour Cream - 30ml
Fresh Coriander - 3g
Black Beans - 120g
Wheat Flour Tortilla/s - 1

Download the Recipe

Serves 2

THE SUNNY SEED UP
Boil the kettle. Place a pot over medium heat with the sunflower seeds. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pot and set aside.
FLAVOURSOME FLAVOURS
Return the pot to medium heat with a drizzle of oil. When hot, add the Onion and fry until soft, 4-5 minutes (shifting occasionally). Add the garlic, the chipotles (to taste), the NOMU spice blend, and the sweet potato chunks. Fry until fragrant, 2-3 minutes (shifting occasionally). Add the tomato passata, the stock, and 300ml [600ml]|#7DA0D7 of boiling water. Reduce the heat and simmer until reduced by half and the sweet potato is cooked through, 12-15 minutes.
CREAMY & HERBY
In a small bowl, combine the sour cream and ½ the coriander. Loosen with a splash of water and season.
BEAN THERE, DONE THAT
When the sauce has reduced, add the beans and cook until warmed through, 2-3 minutes. Add a sweetener (to taste) and seasoning.
TOTALLY SOLD ON TORTILLAS
Cut the flour tortilla/s in half and cut the halves into strips. Coat in oil and seasoning. Place a pan over medium heat. When hot, add the strips and fry until crispy, 1-2 minutes per side. Drain on paper towel.
WARM & CRISPY DINNER
Bowl up the soup, dollop over the coriander cream, and sprinkle over the toasted sunflower seeds. Serve the crispy tortillas on the side for dunking and garnish with the remaining coriander. Well done, Chef!

Sunflower Seeds - 20g
Onion - 1
Garlic Clove - 1
Chipotle Chillies in Adobo - 20g
NOMU Mexican Spice Blend - 10ml
Sweet Potato - 500g
Tomato Passata - 200ml
Vegetable Stock - 10ml
Sour Cream - 60ml
Fresh Coriander - 5g
Black Beans - 240g
Wheat Flour Tortilla/s - 2

Download the Recipe

Serves 3

THE SUNNY SEED UP
Boil the kettle. Place a pot over medium heat with the sunflower seeds. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pot and set aside.
FLAVOURSOME FLAVOURS
Return the pot to medium heat with a drizzle of oil. When hot, add the Onion and fry until soft, 5-6 minutes (shifting occasionally). Add the garlic, the chipotles (to taste), the NOMU spice blend, and the sweet potato chunks. Fry until fragrant, 3-4 minutes (shifting occasionally). Add the tomato passata, the stock, and 900ml [1,2L]|#7DA0D7 of boiling water. Reduce the heat and simmer until reduced by half and the sweet potato is cooked through, 15-20 minutes.
CREAMY & HERBY
In a small bowl, combine the sour cream and ½ the coriander. Loosen with a splash of water and season.
BEAN THERE, DONE THAT
When the sauce has reduced, add the beans and cook until warmed through, 3-4 minutes. Add a sweetener (to taste) and seasoning.
TOTALLY SOLD ON TORTILLAS
Cut the flour tortillas in half and cut the halves into strips. Coat in oil and seasoning. Place a pan over medium heat. When hot, add the strips and fry until crispy, 1-2 minutes per side. You may need to do this step in batches. Drain on paper towel.
WARM & CRISPY DINNER
Bowl up the soup, dollop over the coriander cream, and sprinkle over the toasted sunflower seeds. Serve the crispy tortillas on the side for dunking and garnish with the remaining coriander. Well done, Chef!

Sunflower Seeds - 30g
Onions - 2
Garlic Cloves - 2
Chipotle Chillies in Adobo - 30g
NOMU Mexican Spice Blend - 15ml
Sweet Potato - 750g
Tomato Passata - 300ml
Vegetable Stock - 15ml
Sour Cream - 90ml
Fresh Coriander - 8g
Black Beans - 360g
Wheat Flour Tortillas - 3

Download the Recipe

Serves 4

THE SUNNY SEED UP
Boil the kettle. Place a pot over medium heat with the sunflower seeds. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pot and set aside.
FLAVOURSOME FLAVOURS
Return the pot to medium heat with a drizzle of oil. When hot, add the Onion and fry until soft, 5-6 minutes (shifting occasionally). Add the garlic, the chipotles (to taste), the NOMU spice blend, and the sweet potato chunks. Fry until fragrant, 3-4 minutes (shifting occasionally). Add the tomato passata, the stock, and 900ml [1,2L]|#7DA0D7 of boiling water. Reduce the heat and simmer until reduced by half and the sweet potato is cooked through, 15-20 minutes.
CREAMY & HERBY
In a small bowl, combine the sour cream and ½ the coriander. Loosen with a splash of water and season.
BEAN THERE, DONE THAT
When the sauce has reduced, add the beans and cook until warmed through, 3-4 minutes. Add a sweetener (to taste) and seasoning.
TOTALLY SOLD ON TORTILLAS
Cut the flour tortillas in half and cut the halves into strips. Coat in oil and seasoning. Place a pan over medium heat. When hot, add the strips and fry until crispy, 1-2 minutes per side. You may need to do this step in batches. Drain on paper towel.
WARM & CRISPY DINNER
Bowl up the soup, dollop over the coriander cream, and sprinkle over the toasted sunflower seeds. Serve the crispy tortillas on the side for dunking and garnish with the remaining coriander. Well done, Chef!

Sunflower Seeds - 40g
Onions - 2
Garlic Cloves - 2
Chipotle Chillies in Adobo - 40g
NOMU Mexican Spice Blend - 20ml
Sweet Potato - 1kg
Tomato Passata - 400ml
Vegetable Stock - 20ml
Sour Cream - 125ml
Fresh Coriander - 10g
Black Beans - 480g
Wheat Flour Tortillas - 4

Download the Recipe

Frequently Asked Questions

What is the preparation time for Strandveld’s Mexican Soup?

The preparation time for Strandveld’s Mexican Soup with crispy tortilla strips & chipotle chillies in adobo is between 30 and 50 minutes.

What is the total time required to make Strandveld’s Mexican Soup with crispy tortilla strips & chipotle chillies in adobo?

The total time required to make Strandveld’s Mexican Soup with crispy tortilla strips & chipotle chillies in adobo is between 45 and 65 minutes.

How many servings does Strandveld’s Mexican Soup provide?

4 servings

What are the main ingredients in Strandveld’s Mexican Soup?

Black Beans, Chipotle Chillies in Adobo, Fresh Coriander, Garlic Clove, Garlic Cloves, NOMU Mexican Spice Blend, Onion, Onions, Sour Cream, Sunflower Seeds, Sweet Potato, Tomato Passata, Vegetable Stock, Wheat Flour Tortilla/s, Wheat Flour Tortillas

What is the nutritional information of Strandveld’s Mexican Soup?

Calories: 725, Carbs: 113 grams, Fat: grams, Protein: 22.1 grams, Sugar: 30 grams, Salt: 1671 grams

How do I prepare Strandveld’s Mexican Soup?

WARM & CRISPY DINNER: Bowl up the soup, dollop over the coriander cream, and sprinkle over the toasted sunflower seeds. Serve the crispy tortillas on the side for dunking and garnish with the remaining coriander. Well done, Chef! FLAVOURSOME FLAVOURS: Return the pot to medium heat with a drizzle of oil. When hot, add the onion and fry until soft, 4-5 minutes (shifting occasionally). Add the garlic, the chipotles (to taste), the NOMU spice blend, and the sweet potato chunks. Fry until fragrant, 2-3 minutes (shifting occasionally). Add the tomato passata, the stock, and 300ml [600ml]|#7DA0D7 of boiling water. Reduce the heat and simmer until reduced by half and the sweet potato is cooked through, 12-15 minutes. CREAMY & HERBY: In a small bowl, combine the sour cream and ½ the coriander. Loosen with a splash of water and season. THE SUNNY SEED UP: Boil the kettle. Place a pot over medium heat with the sunflower seeds. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pot and set aside. BEAN THERE, DONE THAT: When the sauce has reduced, add the beans and cook until warmed through, 2-3 minutes. Add a sweetener (to taste) and seasoning. TOTALLY SOLD ON TORTILLAS: Cut the flour tortilla/s in half and cut the halves into strips. Coat in oil and seasoning. Place a pan over medium heat. When hot, add the strips and fry until crispy, 1-2 minutes per side. Drain on paper towel.