MEXICAN VEGETABLE SOUP WITH CORNBREAD MUFFINS
1 tablespoon vegetable oil
1 large onion (200g), chopped
3 cloves garlic, crushed
2 tablespoons ground cumin
1 tablespoon ground sweet paprika
1 teaspoon ground coriander
340g can red kidney beans, rinsed, drained
2x 300g cans chick peas, rinsed, drained
2x 415g cans tomatoes
3 tablespoons tomatopaste
2 sticks celery, chopped
1 medium carrot, chopped
1 litre (4 cups) chicken stock
1/2 bunch (250g) spinach, chopped
Try to have the veggies chopped to
A similar size. Not bigger then chick peas.
1 cup (150g) self-raising flour
1 1/2 cups (255g) polenta
1/4 cup (55g) caster sugar
2 small fresh hot red chillies, finely chopped
260g can corn kernels, rinsed, drained
(found here 432g cans only, keep the rest)
2 teaspoons ground coriander
2 tablespoons chopped fresh coriander leaves
3 eggs, lightly beaten
1 cup (250g) buttermilk, OR
(1/2 cup each , milk and natural joghurt)
How to do:
Heat oil in pan, add onion, garlic and spices, cook,
Stirring, about 5 minutes or until onion is soft.
Stir in chick peas, beans, undrained crushed
Tomatoes, tomato paste, celery, carrot and stock.
Simmer, covered for 30 minutes.
Add spinach, simmer uncovered until spinach is wilted.
Grease 12 hole muffin pan (1/3 cup/80ml capacity).
Sift flour into bowl, stir in remaining ingredients,
Mix until just combined.
DO NOT OVERMIX !!!
Spoon mixture into prepared pan, sprinkle with
A little extra polenta.
Bake in moderate oven about 30 minutes,
Or until browned.
Serve soup with warm fresh muffins.
This dish goes well with a Tequila and a cool beer.
This recipe serves 6-8 people.
We serve the muffins with fresh herb/garlic butter.
You might try the muffins 1 or 2 times before
You know the right temperature and cooking time
Of your oven, to get the right consistency.
The muffins should be soft inside and cross on top.