Chef Ollie’s Mexican roast vegetable soup with chipotle tortilla chips

For this Herb and Spice Day (celebrated on 10 June), Cape Herb & Spice has announced an exciting collaboration with Chef Ollie Swart. In celebration, Chef Ollie has created a spicy, warm and delicious creation – a veggie soup with chipotle tortilla chips.

SERVES 4

INGREDIENTS

1 White onion, roughly chopped
1 Red onion, roughly chopped
4-5 Large tomatoes, halved or 2 handfuls of rosa tomatoes 4 Courgettes, roughly chopped
1 Red bell pepper, seeded and roughly chopped
1 Yellow bell pepper, seeded and roughly chopped
2 Jalapeño green chillies, stems removed and roughly chopped 2 Sticks of celery, roughly chopped
5 Cloves garlic, peeled
2 Fresh bay leaves (optional}
80 ml Sunflower oil
1 Tablespoon Cape Herb & Spice Taco Spice
1 Tablespoon Cape Herb & Spice Chipotle Seasoning
1 Teaspoon Cape Herb & Spice Smoked Paprika
1 Teaspoon of Cape Herb & Spice Roast Veggie Seasoning
4 Cups vegetable stock
1 Can black beans, drained and rinsed
2 Cobs of corn, kernels cut off
TORTI LLA CHIPS
2 Flour tortillas
25O ml Sunflower oil
1 Teaspoon Cape Herb & Spice Chipotle Seasoning and Cape Herb & Spice Seasoned Salt, to taste
Toppings: Sliced radish, sliced avocado, creme fraiche, lime wedges, coriander, chopped white onion, homemade tortilla chips dusted in chipotle (recipe below)

INSTRUCTIONS

1. Preheat the oven to 2OO°C.
2. Arrange the tomatoes, courgettes, red and yellow peppers, chillies, celery, white onion, red onion, bay leaf, and garlic on a baking sheet. Drizzle with sunflower oil and season with Cape Herb & Spice Roast Veggie Seasoning, Cape Herb & Spice Taco Spice and Cape Herb & Spice Chipotle Seasoning. Give the vegetables a massage. Roast in the oven for 30 minutes covered with tinfoil and then take off the tinfoil and roast for a further 30 minutes, or until the vegetables are tender and lightly charred. Transfer the roasted vegetables to a blender or food processor and blend until smooth (Or put in pot and use stick blender).
4. In a large pot, add the vegetable broth and blended vegetables. Bring to a simmer over medium heat, add the black beans and corn to the soup and cook for an additional 5-10 minutes, or until heated through.
5. Heat a pan of oil to medium high heat.
6. Cut the tortillas into 2cm by 2cm squares.
7. Fry the cut up tortilla chips in oil until brown and crispy. Using a slotted spoon put them on the kitchen towel and sprinkle them with Cape Herb & Spice Chipotle Seasoning and Cape Herb & Spice Seasoned Salt. Toss to coat evenly.
8. Season with Cape Herb & Spice Salt and Pepper to taste.
9. Serve hot, topped with sliced radish, coriander, avocado, a dollop of creme fraiche, a squeeze of lime, chipotle tortilla chips and chopped white onion.

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Issued by Republic PR

Feature image: Supplied