Mexican tomato soup

Enjoy and have fun with our oat chips with spicy soup!

The spoon-like shape of oat flakes with this warm soup creates an exciting world of Mexican flavors. Try if you can manage to eat the soup with oat chips!

The recipe was designed by the food blogger Hanna Kuusisalo of the Vegeviettelys blog.


1 onion, chopped

3 cloves of garlic, chopped

oil for frying

2 tablespoons of tomato puree

1 tsp cheese cumin

1 tsp cajun seasoning

1 tsp paprika powder

1 tsp smoked paprika powder

1/4-1/2 teaspoon cayenne pepper

400 g of crushed tomatoes

5 dl of water

1 teaspoon of sugar

1 teaspoon of salt

1/2 tbsp red wine vinegar

1 tsp (230 g) black beans

100 g of frozen corn

For serving

1 diced avocado

fresh coriander

oat fraiche

Spinach oat chips garlic


Heat the oil in a pot and fry the onion for a few minutes. Add garlic, dry spices and tomato puree. Fry for another couple of minutes, stirring.

Add tomato paste, water, salt, sugar and red wine vinegar. Bring to a boil and simmer for 10 minutes under the lid. Add corn and rinsed, drained beans. Bring to a boil and cook for another 5 min.

Portion the soup onto plates. Add avocado cubes, fresh coriander and oat fraiche. Enjoy with oat chips.

Products used in the recipe