Learn how to make an incredible spicy vegan Mexican soup in just literally minutes!
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LAY HO MA!! This recipe is going to be a lifesaver for the days where you just can’t be bothered. This spicy Mexican soup is fast, simple, and absolutely packed with flavour. Join me in this episode and learn how to make my version of a spicy vegan Mexican soup.
Ingredients:
1/2 red onion
2 pieces garlic
1 scotch bonnet (optional! very spicy!)
2-3 tbsp olive oil
1/2 tbsp cumin
1 1/2 tbsp smoked paprika
1/2 tbsp chili powder
2 tbsp dried oregano
1 800ml can peeled tomatoes
1 can black beans
2 cups corn
6 cups water or vegetable stock (plus 1 tbsp pink salt if using water)
3 tbsp tomato paste
2 tbsp cane sugar
1 avocado
1 small bunch cilantro
few tortilla chips
Directions:
1. Dice the red onion and garlic
2. Remove the seeds from the scotch bonnet and finely chop
3. Heat up a stock pot on medium high heat and add the olive oil
4. Add in the onions, garlic, and pepper followed by the dry spices
5. Give the pot a stir and add in the canned tomatoes (carefully!)
6. Use a spatula to break up the tomatoes
7. Add the beans, corn, and the water/veggie stock
8. Add the tomato paste and the cane sugar
9. Bring the soup to a boil, then its ready to serve
10. Top the soup with avocado cubes, fresh cilantro, and some crushed tortilla chips
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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https://youtu.be/Ilq1kdmTAfk
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LAY HO MA!! Are you soup-er excited to try making this recipe?? 😬
So cute ☺️ he made a bowl of chili
Where did you get your bowls and spoons and plates from?
Lay ho ma! Your videos have a feelgood ambience to them, to point but always with the right amount of detail and your recipes are always delicious looking thanks 😋👍
I’m thinking about subbing corn with homony🤔 I’m trying to mimick a vegan posole
Nm green chili….
The recipe for Mexican soup is excellent,like share
Nihao Wil,
I am a Mexican woman living in the UK. I will be making the soup though I will not put in the tin of tomatoes nor the scotch bonnet chiles. I will make a “salcita” with fresh green chiles and
Tooo fast….all of it…..the tomatoes still to acidic…10 min more and same add the beans 😛
Soy mexicano, and This isnt a mexican soup at all, at least u put habanero and avocado. But that tomatoes looks that work for italian recipes, that aint mexican. And we dont put corn in our soups
I made this and its goes PERFECT with a few tofu cubes! I put them in during the simmering phase :)!
Your videos are my meditation, plus i love this particular background music !
Will I need t-shirst that say " with absolute confidence", "lay ho ma","plate" etc…😂
Will!!!!!.I did it..and my family LOVED IT! Thank you for sharing 💙
English subtitles for the ingredients would have been very useful. Sometimes the accent may not be understandable to every body
You could improve this recipe by adding a teaspoon of hot chocolate. Goes great with chilli so I think it would work with this soup too.
Mexican oregano or regular?
Just finished this dish and loved it. I left the hot pepper out so the wife could eat it too and just used my red pepper flakes for the heat. Waiting for supper/dinner time so I can finish off the pot!