Mexican Minestrone

This Mexican Minestrone recipe is my next recipe to feature on JamieOliver. com. It is a plant powered meal that the whole family will love.


Olive Oil

2 onions - diced

3 sticks celery - finely sliced

2 tsp ground cumin

2 drops tabasco -

3 cloves garlic - finely diced

3 carrots (large) finely diced

2 two potatoes diced

2 L stock or broth (chicken, beef or vegetable)

800 g diced tinned tomatoes (2 cans)

2 red capsicum/s (red pepper), diced

2 can black beans - drained and rinsed

120 g baby spinach

Salt and pepper to season

Quick guacamole

2 avocado/s (large)

3 tablespoons mayonnaise

1 red onion diced

Lemon juice

1 tsp olive oil

Sea salt and freshly ground black pepper - to taste

½ lime/s (small) juice or Lemon Juice

½ bunch/s fresh coriander leaves - to serve


  1. In a large pot, add a splash of olive oil and sweat the onion and celery over a medium heat, until starting to soften, add diced potato

  2. Add the cumin stir for a few minutes until you smell the spice.

  3. Add the rest of the vegetables and cook for a couple of minutes season with salt and pepper. Except the baby spinach and coriander.

  4. Now add the stock and tomatoes and bring to a slow simmer.

  5. Make your guacamole by mashing your avocado and mixing through the mayonnaise mix through onion olive oil lime or lemon juice and season with salt and pepper. Sprinkle with some coriander.

  6. Lastly add the greens and cook until they are just wilted (only a few minutes).

  7. Add in remaining coriander to the soup.

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