The pleasant flavours of Mexican Vegetable Soup are sure to keep you warm and cozy during the colder days of winter. Made with common root vegetables and flavoured with Mexican-inspired spices, a big bowl of this soup is sure to brighten even the dreariest of days.
In a large stock pot, over medium heat, add the olive oil and onions and cook until the onions are translucent.
Add the minced garlic, chili powder, cumin, salt, and black pepper. Saute for just one minute.
Add the vegetable stock and water. Stir to evenly disperse the spices and onions throughout the liquid.
Next, add the tomato paste, potatoes, carrots, and celery. Stir well and place a lid on the pot. Allow to cook for 20-30 minutes, depending on how long it takes the carrots and potatoes to become fork tender.
Finally, add in the frozen corn and the canned diced tomatoes. Allow the soup to return to a low boil. Place a lid back on the pot and continue to simmer for 15 minutes.
Turn off the heat. Stir in the parsley and allow the soup to sit for 5 minutes before serving.