Vegan Tortilla Soup
Author:Vegan Tortilla Soup with rich, bold, smoky tomato, garlicky flavour, and piles of crispy, crunchy baked tortilla strips. Ready in under 30 minutes and totally delicious!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion , diced
- 4 cloves garlic , minced
- 2 teaspoons ground cumin
- 1 tablespoon smoked paprika
- ½ teaspoon dried chili flakes
- 1 teaspoon dried thyme
- 2 tablespoons cornstarch , (cornflour in the UK). Arrowroot is ok too.
- 1 x 28oz (796ml) can fire-roasted or regular crushed tomatoes , about 3 cups
- 3 cups (720 mls) vegetable stock
- 2 x 15 oz (398 ml) cans black beans , about 3 cups
- 1 x 12 oz (341 ml) can sweetcorn , or frozen sweetcorn (about 1½ cups)
- 1 tablespoon sugar
- 2 teaspoons fine sea salt
- 1 teaspoon freshly ground black pepper
- the juice of 1 lime
For the crispy tortilla strips (or just use a bag of tortilla chips instead!)
- 6 small 5 to 6 inch corn tortillas
- 1 to 2 tablespoons oil
- a pinch of fine sea salt
INSTRUCTIONS
- Put a large soup pan over a medium heat and add the oil. Sauté the onions until translucent, then add the garlic and cook for 1 minute more.
- Add the dried herbs and spices to the pan and allow to toast for a minute or two, stirring frequently, then add the cornstarch. Stir well. It will look lumpy. That's fine.
- Add the canned tomatoes and stir really well, then pour in the stock, beans, sweetcorn, sugar, salt and pepper. Stir together then bring to a simmer. Keep it simmering away for about 10 to 15 minutes until it's hot and thickened.
- While the soup is simmering preheat oven to 375°F (190 °C) and line a large baking tray with parchment paper.
- Keep the tortillas in a pile, and cut down through them to make long strips about ¼ inch wide. Put the strips in a large bowl and drizzle over the oil. Toss them around with your fingers until they are all coated, then tip them out onto the baking tray. Spread out into a single layer so there's a little space around each one. Sprinkle with a pinch of salt and bake for about 12 minutes or until golden and crispy. Keep an eye on them in the last minute or two in case your oven runs hot, and they get too dark.
- Once you are ready to serve, take the soup off the heat and squeeze in the juice of a lime, then give it a quick stir.
- Ladle the soup into bowls then pile on the tortilla strips and any other toppings.
NOTES
Store leftovers in a sealed container in the fridge for 4 to 5 days or freeze for up to 3 months. Store leftover crispy tortilla strips in an airtight container.
SLOW COOKER - Add all ingredients to the pot (excluding the tortillas and oil), cover and slow cook on low for 5-6 hours or high for 4-6 hours. Prepare the crispy tortilla strips as directed or buy a bag of tortilla chips.
INSTANT POT - Sauté the onions and garlic until golden, then add a little of the stock and thoroughly scrape the brown bits off the bottom of the pan with a metal spoon. Add everything else, then secure the lid and close the vent. Cook on high pressure for 4 minutes. Let the pressure release for at least 10 minutes before letting the rest out manually. Prepare the crispy tortilla strips as directed or buy a bag of tortilla chips.
NUTRITION
Serving: 1of 6 servings | Calories: 295kcal | Carbohydrates: 52g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Sodium: 1420mg | Potassium: 879mg | Fiber: 13g | Sugar: 12g | Vitamin A: 1315IU | Vitamin C: 20mg | Calcium: 93mg | Iron: 5mg
