Taco Soup with Smashed Tortilla
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
Ingredients
For the Soup
<item-todo-done>1 onion<item-todo-done><item-todo-done>1 red pepper<item-todo-done><item-todo-done>2 large garlic cloves<item-todo-done><item-todo-done> handful of coriander<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 tsp cumin<item-todo-done><item-todo-done>1 tsp paprika<item-todo-done><item-todo-done>1 tsp ground coriander<item-todo-done><item-todo-done>3 tbsp tomato purée<item-todo-done><item-todo-done>1 tsp chipotle paste<item-todo-done><item-todo-done>1 400g tin of cannellini beans<item-todo-done><item-todo-done>1 400g tin of black beans<item-todo-done><item-todo-done>1 400g tin of good quality tomatoes<item-todo-done><item-todo-done>1 vegetable stock cube<item-todo-done><item-todo-done> Salt and pepper<item-todo-done><item-todo-done>½ lime<item-todo-done>
For the Smashed Tortilla
<item-todo-done>4 tortilla wraps<item-todo-done><item-todo-done>½ tbsp olive oil<item-todo-done>
To Serve
<item-todo-done> sliced avocado<item-todo-done><item-todo-done> coconut yoghurt<item-todo-done><item-todo-done> coriander leaves<item-todo-done>
Before you start
Microplane or garlic crush | Medium saucepan | Kettle boiled | Line a large baking tray | Immersion blender
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
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
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
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