Mexican Vegetable Soup with Nachos

Name: Mexican Vegetable Soup with Nachos
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp olive oil + 1.5 tsp butter; 4 cloves garlic minced; 1 tsp ginger grated; 1 onion chopped; 2 medium carrots diced; 1 green capsicum sliced; 1/4th cup green beans chopped; 2 tbsp green peas; 1 tsp garlic paste; 1 cup fresh tomato puree (4 tomatoes); 2 tbsp hot and sweet tomato chilli sauce; 1 tsp black pepper powder; 1 tsp kashmiri red chilli powder; 1 tsp chilli flakes; 1 tsp sugar; As Per Taste Salt; 1 tbsp fresh cream; 1 tbsp cornflour; 1 cup Nacho Chips; 1 cube processed cheese grated; 1 tbsp lemon juice; 1 tbsp coriander chopped

Kumkum Chatterjee @cook_12055532

#Slurp
Mexican Vegetable Soup with Nachos is a wonderfully tangy and healthy soup with a tomato base, mixed vegetables, and a lovely aroma of fried garlic. What makes this soup truly awesome is a garnish of grated cheese, fresh cream, and nachos.
This soup is healthy, low in calories, and packed with lots of vegetables. Nothing can be more comforting than a bowl of fuming hot Mexican Vegetable Soup for breakfast or dinner on a chilli winter morning or night. Enjoy it along with some toasted garlic bread.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

4 servings

1 tbspolive oil + 1.5 tsp butter
4 clovesgarlic minced
1 tspginger grated
1onion chopped
2 medium carrots diced
1green capsicum sliced
1/4th cup green beans chopped
2 tbspgreen peas
1 tspgarlic paste
1 cupfresh tomato puree (4 tomatoes)
2 tbsphot and sweet tomato chilli sauce
1 tspblack pepper powder
1 tspkashmiri red chilli powder
1 tspchilli flakes
1 tspsugar
As Per TasteSalt
1 tbspfresh cream
1 tbspcornflour
1 cupNacho Chips
1 cubeprocessed cheese grated
1 tbsplemon juice
1 tbspcoriander chopped

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Steps

30 minutes

1

Heat olive oil and butter in a wok. Sprinkle minced garlic and grated ginger. Saute till garlic releases its aroma. Add finely chopped onion and saute till translucent. Add red chili powder, and garlic paste, and toss.
2

Add the chopped vegetables and fresh tomato puree (made by boiling chopped tomatoes with salt, cooling, then blending in a grinder and strain). Add sugar, salt to taste, black pepper powder, oregano, and red chili flakes. Cook stirring occasionally for 5 minutes.Now add 3-4 cups water. Make a slurry of cornflour.Add it to the soup and boil till vegetables are cooked but not mushy.They should not lose their crunch. Add butter and fresh cream,chopped coriander,lemon juice and mix to combine all.
3

Pour equal quantities of soup into 4 serving bowls and top it up with grated cheese, chopped coriander, and nachos. Serve immediately.