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Hi.

I’m an adventurer in the world of vegan cooking - dedicated to crafting and sharing ambitious plant-based cuisine because vegan food shouldn’t mean boring food!

Store Cupboard Crispy Tortilla Soup

Store Cupboard Crispy Tortilla Soup

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Maybe my favourite soup!! It’s got so much flavour, so much texture and oh lord those crispy tortilla shreds!

Here’s the cool bit - pretty much 90% of the main ingredients for this soup are store cupboard ingredients! I always try to make sure I have tins of peeled tomatoes, black beans and corn so I can whip this fella up at a moments notice. And guess what?? It’s actually pretty healthy!

If you prefer, you could very easily bake the tortillas in the oven at 200c if you’d like to avoid frying - they should only take around 10 minutes.
Make it - slurp it - enjoy it!

Serves 4

3 tbsp rapeseed oil
2 corn tortillas (sliced into thin strips)
1 tsp Tajin seasoning (if you can’t find it, just use a pinch of paprika, some chilli flakes and some sea salt)
1/2 white onion (diced) 
2 large cloves garlic
1/4 tsp cumin seed
1/2 tsp smoked paprika
800g tin plum tomatoes
700ml vegan vegetable stock
1 tin black beans (drained and washed)
198g tin sweetcorn (drained and washed)
Small bunch coriander
1 lime (quartered)
1 avocado (peeled, de-stoned and quartered)

Heat a medium frying pan over medium heat and add the rapeseed oil. Bring to heat.
Add the shredded tortillas in small batches and fry for around a minute or until they begin to turn very slightly brown. Remove from the pan and place on a piece of kitchen towel to drain off the excess oil. Repeat until all the tortilla slices are fried. Toss with the Tajin and set aside.

In a large deep saucepan, add a tiny drizzle of rapeseed oil and bring to a medium heat.
Add the onion and fry until it’s starting to turn translucent. Don’t let it burn - stir often.
Add the garlic and fry for a further minute before adding the cumin and the paprika.

Add the tin of plum tomatoes and crush with the back of a spatula. Stir and reduce the heat slightly once the sauce reaches a simmer.
Allow to simmer for around 5 minutes or until the sauce is starting to reduce. Add the stock and cover. Stirring occasionally, simmer the soup for a good 20 minutes. Add the beans and sweetcorn, stir to combine and cook for a further 10 minutes.

Once cooked, the soup should be good and reduced but nice and saucy! Dish up into four bowls, top with avocado, a good squeeze of lime, some coriander and a handful of your crispy tortilla shreds. You can also add an extra shake of Tajin because it’s DELICIOUS! 

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