Taco Soup with Smashed Tortilla
- Simple
- 0:30 m
- 18 ingredients
Craving a bowl of comfort with a Mexican twist? We've turned your favourite taco flavours into a cozy plant-based soup! It's everything you adore about tacos, transformed into a warm, comforting soup! Packed with beans, tomatoes and green chilis, and topped with smashed tortilla its a hearty and flavoursome soup that doesn't miss a beat.
Serves: 4
Ingredients
For the Soup
- 1 onion
- 1 red pepper
- 2 large garlic cloves
- handful of coriander
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp ground coriander
- 3 tbsp tomato purée
- 1 tsp chipotle paste
- 1 400g tin of cannellini beans
- 1 400g tin of black beans
- 1 400g tin of good quality tomatoes
- 1 vegetable stock cube
- Salt and pepper
- ½ lime
For the Smashed Tortilla
- 4 tortilla wraps
- ½ tbsp olive oil
To Serve
- sliced avocado
- coconut yoghurt
- coriander leaves
Before you start
Microplane or garlic crush | Medium saucepan | Kettle boiled | Line a large baking tray | Immersion blender
Step 1
Prepare the ingredients
- Peel and roughly chop the onion
- Deseed and roughly chop the pepper
- Peel and crush the garlic
- Pick the coriander leaves from the stems. Finely chop the stems and reserve the leaves for later
Ingredients
- 1 onion
- 1 red pepper
- 2 large garlic cloves
- handful of coriander
Step 2
For the soup
- Heat the olive oil in the saucepan over medium heat. Once hot, add the onions and pepper with a big pinch of salt and saute for 7-10 minutes until the onion is translucent and the pepper is soft. Add the garlic and saute for a further minute until fragrant. Next, add the cumin, paprika, coriander, tomato puree and chipotle paste and fry for a moment to release the delicious flavour
- Drain and rinse the beans and add them to the pot along with the tinned tomatoes, vegetable stock cube and 500ml boiling water. Stir well and bring the soup to a simmer over medium heat. Simmer for 15 minutes
Ingredients
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp ground coriander
- 3 tbsp tomato purée
- 1 tsp chipotle paste
- 1 400g tin of cannellini beans
- 1 400g tin of black beans
- 1 400g tin of good quality tomatoes
- 1 vegetable stock cube
- Salt and pepper
Step 3
Meanwhile, make the smashed tortillas
- Preheat the oven to 180*C setting
- Rub the olive oil on the tortillas and bake in the oven for 10-12 minutes. The tortillas should be golden brown at this point
- Remove from the oven and break the tortillas into shards
Ingredients
- 4 tortilla wraps
- ½ tbsp olive oil
Step 4
Finish and serve
- Using the immersion blender, pulse the soup a couple of times to slightly blend
- Squeeze the lime juice. Taste and season with salt and pepper
- Divide the soup between bowls. Garnish with the crispy tortillas, slices of avocado, yoghurt and fresh coriander
Ingredients
- ½ lime
- sliced avocado
- coconut yoghurt
- coriander leaves