THE most delicious and hearty Mexican soup you will ever eat. It is DIVINE. And you can serve it in warmer weather too.
It’s no secret that I LOVE Mexican food, authentic Mexican. Not the dripping with melted cheese and sour cream type, but rather the fresh and vibrant, brightly coloured type. This is such a dish. Salsa Verde is so fantastic to brighten up anything you put it on, so don’t be shy, make a big batch and use it on everything savoury. It will only keep a couple of days however. The soup on the other hand will not last a couple of days. This is a very hearty vegetarian meal and in fact can be vegan if you don’t serve the Queso Fresco with it. The alternative to the queso is our amazing Vegan Queso Sauce.
The Tenina.com list of soup recipes is better than any other.
The Tenina.com list of Mexican recipes is better than any other....
Time to delve deep!
Arriba!
Need
- 1 Batch Salsa Verde Recipe
- 3 cloves garlic
- ½ red onion
- 20 Grams chipotle chilli in adobo sauce
- 30 Grams Umami Paste (optional but so good) Recipe
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- 250 Grams Swiss brown mushroom(s) sliced
- 150 Grams capsicum/bell pepper red, diced
- 100 Grams fresh corn, sliced off the cob
- 70 Grams buckwheat groats
- 600 Grams liquid vegetable stock
- Generous Pinches pink salt flakes BUY
- Vegan Queso Sauce instead of the cheese for the vegan version Recipe
- Crumbled feta or Queso Fresco, Baked Tortillas, fresh coriander leaves and lime wedges to garnish
Do
- 1
Make the Salsa Verde and set aside in the fridge. (You can make this ahead of time if necessary.)
- 2
Without cleaning the bowl, place garlic, onion, chipotle chilli with adobo sauce, Umami Paste and EVOO into Thermomix bowl and chop 4 sec/speed 5.
- 3
Scrape down sides of bowl and lid and sauté 5 min/Varoma/speed 1.
- 4
Add mushrooms and cook 5 min/Varoma/Reverse/speed soft.
- 5
Add remaining ingredients other than garnishes and cook 18 min/100°C/ reverse/speed soft.
- 6
Serve generous helpings, drizzled with plenty of Salsa Verde and with all of the accompaniments on the side.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
