A wonderful rich, smokey and spicy soup inspired by the soups I have tasted travelling in Mexico. The flavour from the gaujilo chillies and chipolte paste make this soup something very special.
The soup is made from a flavour base of bay leaf, guajilo chillies, garlic and onion which is fried in a little olive oil. Carrots, celery, peppers, red chilli, tomato paste, pasatta and fresh coriander is then added. A spice mix of chipolte paste, cumin seeds, ground coriander, smoked paprika, oregano, a little sugar and seasoning is added before some stock. The soup is then simmered for 45 minutes before being blended.
Makes 4 portions
Preparation time 20 minutes, cooking time 1 hour
2 tbsp Olive oil
2 Bay leafs
2 dried gaujilo chilles – soak in water for 40 minutes, discard water
4 gloves garlic – crush and peel
2 white onions – peel, dice
4 carrots – peel and cut into fine discs
2 sticks celery – slice thinly
1 orange bell pepper – diced
1 Yellow bell pepper – diced
1 red chilli – thinly slice
2 tsp tomato paste
1 handful fresh coriander – use leaf and stalks
1 tsp cumin seeds
1 tsp ground coriander
1 tsp smoked paprika
2 tsp chipolte paste
2 tsp sugar
1.5L vegetable or chicken stock
Salt and Pepper to taste
You require a deep soup pan and a stick blender for this recipe
- Start by heating 2 tbsp Olive oil in a deep pan over a medium heat. Add the bay leaf, gaujilo chillies, garlic and onions and fry for 3-4 minutes.
- Add the carrots, celery, peppers, red chilli and coriander leaf and fry for a further 3-4 minutes until mixture softens.
- Add the passatta and tomato paste stir through the mixture. Next add the cumin, ground coriander, oregano, chipolte paste and the smoked paprika. Stir frequently and simmer for 3-4 minutes.
- Add 1.5L of stock and 2 tsp of sugar and stir well. Bring to the boil then cover and simmer for approx 45 minutes.
- After 45 minutes turn off heat and uncover the soup. Remove the bay leafs then use a stick blender to blitz soup until smooth. Taste the soup and season with salt and pepper to taste – because soup is well spiced you may not need very much at all.
- Serve and enjoy.