Serves 4 – 6

Guacamole and avocado are delicious accompaniments to many different meals, but have you ever enjoyed it over a bowl of soup? The roasted veggies and spices in this soup are perfect for cold winter’s evenings, especially when served with dollops of Westfalia Guacamole or slices of fresh avocado. The salsa adds a refreshing taste and spicy kick.


1 kg ripe tomatoes, cut into wedges
300 g cherry tomatoes, halved
3 red onions, cut into wedges
2 large red peppers, seeded and cut into strips
2 carrots, thinly sliced
2 whole red chillies
45 ml (3 tbsp) fresh origanum leaves
15 ml (1 tbsp) Westfalia Plain Avocado Oil
30 ml (2 tbsp) Westfalia Garlic Flavoured Avocado Oil
7,5 ml (½ tbsp) cumin seeds
5 ml (1 tsp) coriander seeds
5 ml (1 tsp) sweet (ordinary) paprika
lemon juice, salt and pepper to taste
750 ml (3 cup) vegetable or chicken stock
pinch smoked paprika or more to taste

2,5 ml (½ tsp) coriander seeds, toasted (see tip)
2,5 ml (½ tsp) cumin seeds, toasted (see tip)
¼ small red onion, finely diced
1 red chilli, finely chopped (seeded if preferred)
100 g baby tomatoes, cubed
1 medium red pepper, seeded and diced
15 ml (1 tbsp) chopped fresh coriander
10 ml (2 tsp) red wine vinegar

To serve
2-4 tortilllas, coarsely torn
1-2 x 200 g tubs Westfalia Plain Guacamole or 1-2 fresh avocados, halved and sliced
handful fresh coriander leaves
extra cumin and coriander seeds, toasted


1. Soup: Preheat the oven to 180 °C. Line a large baking tray (or 2 smaller trays) with baking paper.
2. Place all the veggies, chillies and origanum in a large mixing bowl and mix well. Mix oils, cumin and coriander seeds and sweet paprika. Stir into the veggies until well coated.
3. Place the veggie mixture on the baking tray(s) and season to taste with lemon juice, salt and pepper.
4. Roast for 45-60 minutes or until the veggies are cooked and golden brown, but not too dark. Remove any pieces that are too dark or burnt.
5. Transfer everything from the baking tray into a large saucepan or soup pot, but remove the chillies if you don’t want the soup to be too spicy. Reserve to use as garnish.
6. Stir in the stock and blend with a hand blender. Season to taste, with lemon juice, salt, pepper and smoked paprika.
7. Heat until warmed through and add a little extra water if the soup is too thick to your preference.
8. Salsa: Meanwhile, prepare the salsa. Lightly crush the coriander and cumin seeds and mix with the rest of the ingredients in a mixing bowl.
9. To serve: Preheat the oven to 200 °C and toast the tortilla pieces for 8-10 minutes or until golden brown and crispy.
10. Serve soup with warm tortillas, dollops of Westfalia Guacamole and/or fresh avocado. Add a spoonful of salsa, coriander leaves, extra toasted seeds and the reserved or more chilli, if preferred.


1. Toast cumin and coriander seeds in a dry frying pan, without any oil until aromatic. Take care as they can burn quite easily – toss the pan regularly.
2. Make the soup as spicy as you like, by blending the chillies into the soup. The variety and strength of the chillies will also determine how spicy the soup will be