• Katie Lolas

Sweet Potato Mexican Soup

Updated: Apr 2

This soup is something I could eat every single day and never tire of it. It’s hearty, flavourful and it certainly doesn’t hurt that it’s made from wholesome ingredients! Let me know if you make a batch and don’t be afraid to store some in the freezer for those nights you can’t be bothered cooking

Serves: 8

Ready In: 50 minutes


Ingredients:

  • 1 tbsp extra virgin olive oil

  • 1 cup shallots, sliced

  • 3 cloves garlic, crushed

  • 1 packet Mexican seasoning

  • 2 medium sweet potatoes, peeled & diced into 1cm cubes

  • 1 cup corn, fresh or frozen

  • 2 fresh tomatoes, diced

  • 5 cups vegetable stock

  • 1 x 400g can black beans, rinsed and drained

  • 1 x 400g can crushed tomatoes

  • Lime & coriander for dressing (optional)


Method:

Step 1. Heat the olive oil in a large pot over medium heat. Add the shallots and garlic and saute until softened, roughly 5 minutes


Step 2. Add the Mexican seasoning, sweet potato, fresh tomatoes, corn and saute for 2-3 minutes


Step 3. Add the vegetable stock, black beans, canned tomatoes, and salt and pepper to taste and bring to a boil. Once boiling, reduce heat and simmer for 20-30 minutes until the sweet potatoes are soft


Step 4. Remove from heat and garnish with lime juice and coriander if you wish, and adjust seasoning if necessary


Notes: You could serve this soup with warm with tortilla chips or toasted bread


Storage: Store in the fridge for up to a week, or freeze for up to 3 months. You may enjoy this cold or re-heated



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