Today's Recipe - Mexican Soup (Soup Mexico Se)
Ingredents: 1 tbsp vegetable oil 3 diced onions 2 tsp garlic paste 2 tsp ground cumin 2 tsp paprika 1 tsp coriander powder 150 gm cooked chick peas 150 gm cooked kidney beans 750 gm peeled, seeded & chopped tomatoes 1 tbsp thick tomato paste 2 sticks celery - chopped 1 chopped carrot ? litre vegetable stock 250 gm spinach leaves
Method:
Heat oil. Add onions, garlic and spices. Cook for 5 minutes. Stir in chickpeas, beans, tomatoes, paste, celery, carrot and stock. Simmer for 30 minutes. Add spinach leaves. Cook for 5 minutes. Season and serve hot.
Recipe By: Roopa Gulati (Indian)
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