What gives this soup its spicy kick?

The soup gets its heat primarily from chipotle paste and chili flakes, with paprika adding depth of flavor. You can adjust these to your preference.

Can I make this soup less spicy?

Yes, you can omit the chipotle paste and reduce the amount of chili flakes. The recipe suggests adding more paprika if you're not using chipotle paste.

What kind of beans are used in this soup?

This soup uses a hearty combination of chickpeas and cannellini beans, which are added to simmer for 15 minutes to absorb the rich flavors.

How long does this soup need to simmer?

After adding the beans, the soup simmers for 15 minutes. Once the kale is added, it simmers for a further 5 minutes, totaling 20 minutes of simmering.

What are some serving suggestions for this soup?

The recipe suggests serving this soup with your choice of side, such as fresh avocado or hummus on toast, to complement the spicy flavors.

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Spicy Mexican Soup
[Vegan]

Name: Spicy Mexican Soup [Vegan]
Cook time: 20 min
Yield: 4 servings
Ingredients: 1 onion, finely chopped; 2 cloves garlic, crushed; 1/4 bag kale; 1 teaspoon dried basil; 1 1/2 teaspoon chipotle paste, optional; 1/4 teaspoon paprika add more if not using chipotle paste; 1/4 teaspoon spicy dried chilli flakes add more if not using chipotle paste; 1 teaspoon brown sugar; 1/2 jar semi or sundried tomatoes, blended into a paste or use 2 tablespoons tomato purée; 1 tin sundried tomatoes; 1 tin chickpeas; 1 tin cannelini beans; 1 teaspoon marmite or sticky soy sauce (only if NOT using chipotle paste); 1 tablespoon olive oil; salt and pepper to taste

AN By: Andri Neocleous

Author Bio

Andri Neocleous is a vegan food blogger and a self-confessed hummus-aholic (yes, it's a thing!).... Read More

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A vibrant bowl of vegan Spicy Mexican Soup, rich with tomatoes, chickpeas, cannellini beans, and wilted kale, served with avocado toast.

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Spicy Mexican Soup [Vegan]

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A spicy Mexican inspired soup, a perfect lunch that will warm and fill you up!

Ingredients You Need for Spicy Mexican Soup [Vegan]

1 onion, finely chopped
2 cloves garlic, crushed
1/4 bag kale
1 teaspoon dried basil
1 1/2 teaspoon chipotle paste, optional
1/4 teaspoon paprika add more if not using chipotle paste
1/4 teaspoon spicy dried chilli flakes add more if not using chipotle paste
1 teaspoon brown sugar
1/2 jar semi or sundried tomatoes, blended into a paste or use 2 tablespoons tomato purée
1 tin sundried tomatoes
1 tin chickpeas
1 tin cannelini beans
1 teaspoon marmite or sticky soy sauce (only if NOT using chipotle paste)
1 tablespoon olive oil
salt and pepper to taste

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How to Prepare Spicy Mexican Soup [Vegan]

Add the oil to a heated large pot on medium heat. Once the oil is heated (looks runnier), add the chopped onion. Once translucent, add the garlic
When the garlic just starts to brown, add basil, spices (paprika, chilli flakes) and chipotle paste (or sticky soy sauce/marmite), then stir to coat the onion and garlic
Add the blended sundried tomatoes (or tomato purée) and tin of tomatoes. Add 2 large cups of hot water. Bring the mix to boil and add the sugar.
Add the chickpeas and cannelini beans, then simmer (lower heat) and cover for 15 minutes.
Add the kale, taste (and season with salt and pepper to taste) the simmer for a further 5 minutes.
Serve with your choice of side e.g. avo/hummus on toast