Mexican inspired soup 


1 onion

4 garlic cloves 

1 red chilli 

1/2 tsp cayenne 

1 tsp chilli powder

salt and black pepper

1 cube vegetable stock (make sure it’s organic, gluten-free and without sugar)

2 tins chopped tomatoes, organic and without sugar, additives and preservatives 

2 l tomato juice, organic and without sugar, additives and preservatives 

water to taste

2 tbsp olive oil

This recipe was sponsored by Kryddhúsið.


Peel and chop onion and garlic. Slice the chilli thinly. If you don’t like your food to be really hot deseed the chilli and use less of chilli powder and cayenne. 

Heat the oil in a large stock pot, about 5 l. Once the oil has gotten hot sauté the chopped onion, garlic and chilli. Be careful not to let the onion become brown or burnt.

Add the vegetable stock and spices and blend well. 

Add the chopped tomatoes and tomato juice and let everything simmer on low heat for 45 minutes.

Season to taste. If the soup is too hot or thick add water, if you want it to be hotter add chilli power or cayenne. Keep in mind that it’s very different between brands how thick tomato juice is, so just add water to taste.

Serve with gluten-free crisps made from beans or cassava and vegan creme fraiche. To make the soup more filling it’s really nice to add in some avocado cubes.


This recipe was sponsored by Kryddhúsið.

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