Mexican meal soup

Mexican meal soup

Mexican meal soup

Makes 4 servings
Preparation time: 25 minutes
Cooking time: 25 minutes



  • 4 cups sweet potatoes, peeled and cubed 
  • 2 tbsp of coconut oil
  • 3 garlic cloves, minced
  • 3/4 cup chopped red onion
  • 1 large red pepper, cubed
  • 1 cup of corn
  • 2 tsp smoked parika
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • freshly ground pepper to taste
  • 6 cups of vegetable broth
  • 1,5 cups cooked black or red beans, rinsed, drained
  • 1,5 cup of organic chickpeas cooked, rinsed and drained
  • the juice of a lime 
  • fresh cilantro for serving
  • sliced ​​avocado for serving
  • corn chips to serve


  1. Heat 2 tablespoons of oil over medium heat in a large saucepan. Add the onions and cook for 2-3 minutes.
  2. Then add the chopped peppers and minced garlic. Cook for another 2-3 minutes.
  3. Add the spices and toss to coat the spices evenly around your vegetables.
  4. Add the rest of the ingredients, except those reserved when serving.
  5. Cook until the sweet potato is tender, about 10 minutes. Cover and simmer for about 15 minutes.
  6. You can speed up the cooking process by increasing the heat to medium-high. I prefer a little longer cooking time to allow the flavors time to blend.
  7. Using an immersion blender, mix in about 1/2 of the soup (recipe photos show about half of the soup mixed).
  8. Serve the soup hot and garnish with your favorite toppings such as cilantro, avocado, tortilla chips, pumpkin seeds, sprinkle with smoked paprika, etc.


Bon appétit!


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