Warm up this winter with a spicy Mexican roast vegetable soup recipe

Chef Ollie Swart’s Mexican roast vegetable soup with chipotle tortilla chips.

There's nothing like a steaming bowl of soup to chase away the winter chill, but if you're looking for something beyond the usual vegetable soup, this Mexican roast vegetable soup is well worth trying.

Created by Chef Ollie Swart, the recipe combines roasted vegetables with bold, warming spices to create a rich, smoky soup that's both comforting and full of flavour.

A blend of Cape Herb & Spice seasonings adds an extra layer of warmth, making this an easy homemade meal that's perfect for cold winter evenings.

Chef Ollie’s Mexican roast vegetable soup with chipotle tortilla chips recipe:

This Mexican roast vegetable soup is well worth trying.

2. Arrange the tomatoes, courgettes, red and yellow peppers, chillies, celery, white onion, red onion, bay leaf and garlic on a baking sheet.

Drizzle with sunflower oil and season with Cape Herb & Spice Roast Veggie Seasoning, Cape Herb & Spice Taco Spice and Cape Herb & Spice Chipotle Seasoning. Give the vegetables a massage.

Roast in the oven for 30 minutes, covered with tinfoil, and then take off the tinfoil and roast for a further 30 minutes or until the vegetables are tender and lightly charred.

3. Transfer the roasted vegetables to a blender or food processor and blend until smooth (or put in pot and use a stick blender).

4. In a large pot, add the vegetable broth and blended vegetables. Bring to a simmer over medium heat, add the black beans and corn to the soup and cook for an additional 5-10 minutes or until heated through.

1. Heat a pan of oil to medium-high heat.

2. Cut the tortillas into 2cm by 2cm squares.

3. Fry the cut up tortilla chips in oil until brown and crispy. Using a slotted spoon, put them on kitchen towel and sprinkle with Cape Herb & Spice Chipotle Seasoning and Cape Herb & Spice Seasoned Salt. Toss to coat evenly.

4. Season with Cape Herb & Spice Salt and Pepper to taste.

Serve hot, topped with sliced radish, coriander, avocado, a dollop of crème fraiche, a squeeze of lime, chipotle tortilla chips and chopped white onion.