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Mexican meat free Mondays have never been this tasty. Packed full of autumn veggies, this warming soup comes together quickly and also freezes very well. A winner all around.


Published April 30, 2020
by Adriaan Odendaal


  • 1 tbsp extra virgin olive oil

  • 1 onion, diced

  • 3 large garlic cloves, minced

  • black pepper to taste

  • 1 large red bell pepper, diced

  • 1 jalapeño pepper, seeded, if desired, and diced (optional)

  • 1 1/2 cups corn kernels (fresh, canned or frozen will work)

  • 150 g baby marrows, chopped

  • 1 can diced tomatoes

  • 3 cups vegetable stock

  • 2 tsp ground cumin

  • 1/2 tsp chili powder

  • 1/4 tsp cayenne pepper (if you can stand the heat)

  • 1 tsp salt, or to taste

  • 1 can kidney beans, drained and rinsed

  • 125 g Beer Crisps

Option toppings

  • Sliced avocado

  • Fresh lime juice

  • Fresh coriander


  1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes. Season with salt & pepper.

  2. Stir in the bell pepper, jalapeño (if using), corn, and baby marrows. Raise the heat to medium-high and sauté for 10 minutes more.

  3. Add the canned tomatoes, stock, cumin, chili powder, and cayenne and stir well. Season with salt & pepper.

  4. Bring the soup to a low boil and reduce the heat to medium. Simmer, uncovered, for 10 to 15 minutes, until the vegetables are tender. Stir in the kidney beans and simmer for 2 minutes more.

  5. Garnish with your choice of toppings: Sliced avocado, beer crisps, fresh lime juice, fresh coriander.​

Inspired Angela Liddon's Summer Harvest Tortilla Soup from her cookbook The Oh She Glows Cookbook (published by the Penguin Group, 2014).

Vegan Beer Crisps Soup: Recipes
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