182. Mexican inspired soup and a salad

Spicy quinoa, bean (and chorizo) soup with a rainbow salad tossed in a lime Mexican inspired dressing - Bonus: 2 Salad dressing options

Apr 17, 2025

Soup topped with dehydrated corn kernels, sour cream, and cilantro. Served with a rainbow salad in a lime vinaigrette.

Fancy a soup and salad? How about we dial up some flavours, and take a trip to Mexico for lunch?

This simple preparation is a lovely nod to those beloved Mexican flavours. Recipes like these are most fun to prepare as we know what to expect, and when our expectations are exceeded it is an extra thrilling bonus. This bowl of soup gets the extra thrill, and it is one of my favourites. Simply put, a hug in a bowl! As for the salad, I just wanted lots and lots of colour. I included two vinaigrette (or salad dressing) options, both leaning heavily into Mexican territory.

Tip jar - Buy me a coffee

I have been on a soup quest, and I think I have found just what was needed. This soup can be whatever you want it to be. It can be vegetarian, it can be vegan, and it can also be none of the above. At its core, it is a vegetarian soup. Packed with quinoa and beans, vegetables, and earthy spices. I often add chorizo sausage (I only use the turkey chorizo sausages) to bulk it up for my carnivorous children, so when I find turkey chorizo, I toss them, in this soup. I also have made this soup without meat and it is just as lovely - you won’t miss the meat one bit. A fun hack is to add your favourite store bought jar of salsa. I have started to do this, and I find I prefer it!

Lunch is served.

Soup

1 teaspoon coconut oil or 1 tablespoon olive oil

1/4 butternut squash, cut into mini cubes (1/2 cm square) or grate for a faster cook (optional addition)

1 medium yellow onion, chopped

2 celery stalks, chopped or shredded

1 bell pepper, chopped - I used 1/2 green and 1/2 yellow

3 carrots, chopped or shredded

4-5 cloves garlic, grated

2 jalapeños, seeded and chopped OR 1 Tbsp diced pickled jalapeños

3 1⁄2 cups water

1 large can (28 ounces) diced tomatoes OR 4 tomatoes chopped

1 cup chopped leeks (optional)

1 cup chopped kale (optional)

1/2 cup canned or frozen corn kernels

1 cup cooked black beans or 1 can (15 ounces) black beans, rinsed and drained

1 1⁄2 tsp ground cumin

2 tsp fine sea salt

1⁄2 cup quinoa (dry/uncooked) - any colour, I use a mixed blend (it was at our local Costco)

1⁄4 cup chopped fresh cilantro and/or parsley

1⁄8 tsp cayenne pepper (for a spicy kick, optional)

Freshly ground black pepper

Optional: 2-3 chorizo sausages removed from the casings and fried separately. You want to break down the sausage meat into a crumbly texture. I use a turkey chorizo sausage.

Option: Add one small jar of your favourite salsa or enchilada sauce.

Optional garnish: extra chopped cilantro, small wedges of lime, chopped avocado or a scoop of guacamole, tortilla chips, grated cheese, a dollop of sour cream, dehydrated corn kernels or, whatever you like...

Method

In a pot, preheated to medium, add the oil. Once the oil is heated and glistening, add the onion, celery, carrots, garlic, and jalapeños. Sauté until the vegetables are tender.
Add the water, tomatoes, cooked chorizo (if using), beans, cumin, salt, pepper, corn, quinoa, cilantro and cayenne pepper (if using). Bring the soup to a boil. If you want to add your favourite jar of salsa or enchilada sauce, do so here.
Lower the heat so that the soup is at a gentle simmer then, cover the pot until the quinoa is cooked - roughly 15 minutes.
The soup may be served right away. See note below.

NOTE: I like to ladle 3 or 4 scoops of the soup into a blender, and blend. Then add the blended soup back to the soup pot and stir. OR Use an immersion blender, and pulse a couple times. This helps to thicken the soup while still leaving some texture.