Mexican Veg Soups Cooking Recipes – Tortilla, Burnt Corn & Cilantro Soups

Mexican Veg Soups Cooking Recipes – Tortilla, Burnt Corn & Cilantro Soups

Tortilla Soup Cooking Recipe

Serves 4

INGREDIENTS

  • 1 recipe of nachos

OTHER INGREDIENTS

  • ½ cup boiled red kidney beans (rajmah)
  • 2 tbsp butter or oil
  • 1 onion – finely chopped
  • 1 tbsp finely chopped garlic
  • 1 green chilli – deseeded and chopped
  • ½ green capsicum – finely chopped
  • 2 tbsp corn – chopped
  • 4 tomatoes – finely chopped
  • 1½-¼ tsp red chilli powder
  • 1½ tsp salt
  • 2 tsp cumin (Jeera) powder
  • 2 tbsp tomato puree, ready made
  • 5 cups stock or water
  • oil for frying
  • fresh coriander to garnish

Mexican Veg Soups Cooking Recipes 1

COOKING METHOD

  1. Prepare dough as given for nachos.
  2. Roll out 1 ball into a round chappati and then cut into thin long strips, (you can make nachos with the remaining dough as given and store in an air tight container)
  3. In a deep pan or stock pot, heat butter or oil, add chopped onion, garlic, green chilli and capsicum. Cook till onion turns soft.
  4. Add corn, tomato, tomato puree, red chilli powder, salt and cumin powder.
  5. Cook till tomato is very soft and mushy, for about 5 minutes. Mash well.
  6. Add beans and 5 cups stock or water. Give one boil. Simmer for 10-15 minutes. Check salt and remove from fire. Keep aside till serving time.
  7. At serving time, heat soup thoroughly and remove from fire. Put 2-3 tortilla strips in individual bowls, pour hot soup over them. Garnish with 1-2 more crisp fried tortilla strips and fresh coriander. Serve hot.

Burnt Corn Soup Cooking Recipe

INGREDIENTS

  • 1 big corn on the cob (bhutta), 250-275 gms
  • 1 green capsicum – washed and roasted
  • 2 soup cubes (maggi or knorr)
  • 2-3 tbsp butter or olive oil
  • ½ onion – finely chopped
  • 1 tsp finely chopped garlic
  • 1 tbsp finely chopped coriander leaves
  • 1 tsp lemon juice
  • ¼ tsp salt & pepper or to taste

Mexican Veg Soups Cooking Recipes 2

COOKING METHOD

  1. Roast corn on a naked flame, turning sides, constantly till brown specks appear on all the sides. Remove from fire, scrape roasted corn niblets with the help of a knife from the cob. Keep aside 2 tbsp corn for garnishing.
  2. Pierce a fork or a knife in the capsicum & roast it on an open flame till it becomes black from various sides. Rub lightly to remove the black skin. Do not wash. Chop capsicum finely into very small pieces.
  3. Crush soup cubes. Mix with 1½ cups of warm water and keep aside the stock.
  4. Heat butter or oil in a saucepan or any deep pan. Add chopped onion and cook till onions turn soft. Cook for 3-4 minutes on medium flame.
  5. Add garlic and roasted corn niblets.
    Cook for 2 minutes.
  6. Add prepared stock, capsicum and salt. Give one boil. Lower heat. Cook covered for 5 minutes. Remove from fire and cool. Blend coarsely in a mixer to a rough paste.
  7. Put this paste in the saucepan. Return to fire. Add 1½ cups of water. Bring to a boil. Simmer for 2 minutes. Add coriander and lemon juice. Check salt and add if needed. Mix well. Remove from fire, serve sprinkled with corn niblets and pepper.

Cilantro Soup Cooking Recipe

Serves 3-4

INGREDIENTS

  • 1 tsp butter
  • 1 bay leaf (fey patta)
  • 1″ stick cinnamon (dalchini)
  • ¾ cup chopped potato
  • 1 cup cilantro or green coriander chopped
  • with the stalks
  • ½ cup chopped spinach
  • ½ cup milk
    STOCK
  • 2½ cups water
  • 1 soup cube (maggi or knorr)

Mexican Veg Soups Cooking Recipes 3

COOKING METHOD

  1. For the stock, crush 1 soup cube and mix with 2½ cups of water. Keep aside.
  2. Peel potato and cut into small cubes or pieces.
  3. Melt 1 tsp butter in a pan, add bay leaf, cinnamon and chopped potato. Cook for 5 minutes on medium flame, stirring in between.
  4. Add spinach and chopped coriander, stir for 2 minutes.
  5. Reduce heat. Add ½ cup milk. Cook for 2 minutes on medium flame, stirring continuously.
  6. Remove from fire. Let it cool. Churn cooled mixture in a mixer to get a puree.
  7. Return puree to the pan, add the prepared stock. Give 2-3 boils. Remove from fire. Serve hot in individual soup bowls.

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