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1
Heat the oil in a large saucepan.
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2
Add the onion and half the garlic and fry, stirring often, for 5-8 minutes or until the onion is softened, then stir in the paprika and chili powder, and cumin.
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3
Cook the spices for 1-2 minutes.
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4
Stir in the chopped tomatoes with their juices, and then add the carrot, zuchhini, cabbage, green beans and vegetable stock.
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5
Bring to the boil then reduce the heat and simmer over a medium heat until the vegetables are tender (that is, verging on the soft rather than al dente) for around 10 minutes.
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6
Stir in the remaining garlic along with the fresh chili and oregano.
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7
Meanwhile, make the salsa by mixing together the onion, garlic, salt, chilli and cilantro.
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8
Warm the soup through and serve in bowls garnished with a handful of tortilla chips, a sprinkling of cilantro leaves and a wedge of lime, with the salsa on the side.
