Mexican Potato and Tomato Soup

Mexican Potato and Tomato Soup

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This is a recipe for a thick potato and tomato soup with poached eggs and a touch of fresh coriander.


Serves: 8 

  • 500g potatoes
  • 500g tomatoes
  • 1/4 onion, diced
  • 1 clove garlic, diced
  • 1 cup water
  • 1 tablespoon oil
  • 1 vegetable stock cube
  • salt, to taste
  • 8 eggs
  • 1 handful fresh coriander, finely chopped

Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Simmer the potatoes in boiling water until soft, about 20 minutes. Let cool slightly, peel and mash with a little water to a thick consistency.
  2. Blend the tomatoes with the onion, garlic and 1 cup water until smooth, then strain through a colander, discarding solids.
  3. Heat oil in a saucepan over medium heat. Add tomatoes, stock cube and salt to taste. Simmer until few minutes, then stir in the potatoes and simmer a few minutes more. Add water if too thick.
  4. Crack in the eggs and let them poach in the liquid, about 10 minutes. Serve, garnished with coriander.

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