Corn and tortilla soup
Easy, delicious and quick corn and tortilla soup. It's a fantastic, vegan recipe.
Servings: 4
Ingredients
- 5 tortillas cut in thin strips
- 1 large red onion small diced
- 4 cloves garlic chopped
- 1 cup carrot small diced
- 1/2 cup mixed vegetables such as capsicums, celery
- 2 sweet corn fresh or frozen
- 1 can pinto beans drained and washed
- 1 each red and green chilli (optional)
- 1 each green and red capsicum (peppers) small diced
- 1 tbsp roasted coriander crushed
- 2 tsp cumin seeds crushed
- 1 tsp black pepper crushed
- 1 small naga chilli (optional)
- 1 tbsp olive oil
- 1/2 tsp salt
- 500 ml vegetable stock
- coriander and lime for garnishing
Instructions
- Place the thinly sliced tortillas in a lined baking sheet. Spray it with oil and sprinkle some salt. Bake in the preheated oven 125C/250F for 15-20 minutes till they are crispy. Keep it aside.
- Heat oil and onion, garlic and carrots and saute them for 2-3 minutes. Tip in the mixed vegetable scraps and continue to cook for further 2-3 minutes.
- Add in the chilli, corn keeping 1/2 cup corn kernels aside for later. Season it with salt. Add the naga chilli and the spice powders. Mix well.
- Add 500ml vegetable stock and 500ml water. Cover the pot and simmer for 7-8 minutes.1
- Using an immersion blender make a coarse puree. Add in the pinto beans, 1 cup of water and check the seasoning.
- Add in the corn and both the capsicums. Stir well, cover the jar slightly ajar and simmer for 5 minutes.
- Just before serving the soup, top the bowl with the baked crispy tortillas.
- Garnish with coriander, lime and serve immediately.