Enchilada Soup with Vegetables and Spices
Ingredients
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1/4 tsp mustard seeds
- 1/4 tsp smoked paprika
- 1 tsp cumin seeds
- 1/2 tsp salt
- 1/2 cup corn (frozen)
- 1/2 cup lentils
- 1/4 cup black beans
- 1 small slice of pickled jalapeño, minced
- 1/2 cup roasted sweet potato, roasted and cubed
- Handful of cilantro leaves
- 1 tbsp lime juice
- 3 cups vegetable stock
- 1 can chili tomato
Garnishes
- chili flakes
- tortilla chips
- cilantro
- vegan sour cream
Preparation
Sauté diced onion and minced garlic in a pot until softened
Add mustard seeds, smoked paprika, cumin seeds, and salt, cooking for a minute to release flavors
Stir in corn, lentils, black beans, pickled jalapeño, roasted sweet potato, vegetable stock, and chili tomato
Bring to a boil, then reduce heat and simmer until lentils are tender, about 20-30 minutes
Stir in lime juice and cilantro leaves
Serve hot with optional garnishes
Tips
Each spoonful offers a burst of flavors and textures for a festive experience
