Mexican vegetable soup with lime and avocado

Serves 4-6

For the stock (makes 1.5 litres)

• 15g butter
• 1 tbsp olive oil
• 1 onion
• 8 stalks parsley
• 2 bay leaves
• 1 tsp dried basil
• several tsp dried marjoram
• 0 other fresh summer herbs
• 1 tsp nutritional yeast
• 2 carrots
• 4 tomatoes
• 4 summer courgettes
• 1 handful green beans
• 4 leaves chard
• 1 aubergine
• 115g mushrooms
• 1 tsp salt
• 175 l. cold water

For the soup

• 1 tbsp light olive oil
• 1 red onion
• 1 clove garlic
• 0.5 tsp dried oregano
• 0.5 tsp salt
• 2 carrots
• 225g green beans
• 1 tomatoes
• 15 litres stock
• 1 tsp chipotle chillies
• 1 avocado
• 0 coriander leaves
• 6 wedges lime
• 0 Black bean chilli

Step 1
To make the stock, heat the butter and oil in a soup pot; add the onion, herbs and nutritional yeast, if using.

Step 2
Cook briskly over medium-high heat for several minutes to lightly colour the onion, stirring as needed, then add the other vegetables.

Step 3
Cook them for 12-15 minutes; then add the water, bring to a boil and simmer for 45 minutes.

Step 4
Strain the stock.

Step 5
To make the soup, warm the oil in a soup pot, add the onion, garlic, oregano and salt, and cook over medium-low heat until the onion softens.

Step 6
Add the carrots, beans and tomatoes; pour in the heated stock and simmer.

Step 7
After 20 minutes add the chickpeas and then gradually stir in the chipotle chillies to taste.

Step 8
Cook another 5 minutes; then taste for salt.

Step 9
Ladle the soup into bowls; garnish with the avocado and the coriander leaves.

Step 10
Serve the lime on the side.