Mexican-Style Soup
A bold, colourful soup inspired by the rich flavours of Mexico — velvety tomato broth infused with warm spices, sweet tender cubes of sweet potato, creamy black beans, and bright fresh vegetables, finished with a swirl of coconut milk for luxuriant smoothness. Every spoonful balances rich, spicy, tangy, and sweet notes perfectly — topped with crisp tortilla strips, fresh lime, zingy coriander, and a kick of fresh chilli. Comforting yet lively, deeply satisfying and naturally vegan — a feast for the eyes and the palate 💚🌶️
Shared by peter
Time
40 min
Serves
5
Difficulty
easy
🛒 Ingredients
- #Main Ingredients;
- 1 large onion — finely diced.. 2 garlic cloves — minced
- 1 medium sweet potato — approx. 350 g, peeled, cut into small cubes
- 1 red bell pepper — diced.. 1 can black beans — 240 g, drained, rinsed
- 400 g crushed tomatoes (tinned) or 4–5 ripe fresh tomatoes — chopped
- 700 ml vegetable stock
- 150 ml coconut milk — full or light, for creaminess
- 2 tbsp tomato paste.. 2 tbsp olive oil
- #Spices & Seasoning;
- 1 tsp ground cumin.. 1 tsp smoked paprika
- ½ tsp chilli powder — adjust for heat preference
- ½ tsp dried oregano.. ¾ tsp salt — adjust to taste
- ½ tsp black pepper.. 1 tsp sugar or maple syrup — to balance acidity
- 1 tbsp lime juice — freshly squeezed
- #Toppings & Garnish;
- Fresh coriander leaves — chopped.. Lime wedges
- Fresh red chilli — thinly sliced.. Diced red onion or shallot
- Tortilla chips or baked tortilla strips.. Extra coconut milk — for swirling
👩🍳 Instructions
- 1
Heat olive oil in a large pot over medium heat. Sauté onion for 4 minutes until soft and translucent. Add garlic and cook 30 seconds until fragrant.
- 2
Stir in sweet potato, bell pepper, and tomato paste. Cook for 2–3 minutes.
- 3
Add cumin, paprika, chilli powder, and oregano — stir well to coat vegetables.
- 4
Pour in crushed tomatoes, vegetable stock, and sugar. Bring to a gentle boil, then reduce heat to low. Cover and simmer 15–18 minutes until sweet potato is tender.
- 5
Stir in black beans and coconut milk. Simmer uncovered for 5 more minutes to let flavours meld.
- 6
Remove from heat. Stir in lime juice, salt, and pepper. Taste and adjust seasoning — add more spice, lime, or salt as needed.
- 7
Serve hot, ladled into bowls, topped generously with fresh coriander, red onion, chilli, tortilla chips, and a wedge of lime 🍲🌮✨