Add the rice and fry for 1 minute. Reduce the heat, then add the tomato purée and salt, stirring to avoid burning the rice. Slowly pour in the hot water. Mix gently and add the carrot ...
This flavoursome Mexican tomato and tortilla soup - Sopa azteca - is traditionally made with a dried pasilla chilli pepper and epazote (a medicinally pungent Mexican herb). We have substituted ...
This calabacitas, corn, and tomato soup is a vegan Mexican soup, and soon, it will be your favorite. Zucchini (calabacita) and corn are among Mexico’s most common vegetable combinations.
Remove from the heat and use a stick blender to blend the soup until smooth and silky. Add the remaining lentil stew to the soup pan and return to a low heat to gently warm through. Finely chop ...