With Winter comes soup season. I always make pumpkin, sweet potato, minestrone or veggie. I decided to put a spin on classic veggie by adding a Mexican twist. My kids didn’t eat this one as I added a fair bit of chilli but you can always cut out the chilli and it would be fine for kids. It’s also great for work lunches.
1 packet Maggi Mexican Nacho seasoning.
1 can diced tomatoes
1 teaspoon crushed garlic
2 sticks celery
1 tin of corn or fresh corn off the cobb
Tablespoon of olive oil
Dried or fresh chilli (to taste)
Tin of red kidney beans
Dice all veggies
Heat oil and brown onions and garlic in soup pot.
Add Maggi Nacho seasoning tinned tomatoes and 1.5 litres of water.
Pop all the veggies and the beans into the pot and leave to simmer for 40 mins (until carrots are soft and soup reaches the right consistency)
Serve with corn chips, jalapeños and grated cheese (optional)