Vegan Tortilla Soup (GF)

• porzioni: 2 servings
• tempo di preparazione: 10 minutes
• tempo totale: 35 minutes

Ingredienti

1 tablespoon coconut oil (or sub olive, rapeseed or vegetable oil)

1 onion (, diced)

2 garlic cloves (, minced)

1 green pepper (, cored and diced)

Handful fresh coriander (cilantro) (, roughly chopped)

1 teaspoon ground cumin

1 teaspoon dried oregano

1/4 teaspoon smoked paprika (to taste)

Pinch cayenne chilli pepper (to taste)

1 vegetable stock cube (ensure gluten-free if necessary)

200 g tin of sweetcorn (, drained and rinsed)

400 g tin of white beans (, drained and rinsed, cannellini, haricot or butter beans)

250 ml tinned tomatoes

Salt + pepper (to taste)

1 tortilla (ensure gluten-free if necessary)

1 tablespoon oil (, for frying, coconut, olive, rapeseed or vegetable)

Cooked brown or white rice or quinoa

Avocado

Vegan sour cream

Cornbread

Istruzioni

Heat up the oil in a pan and add the onion, garlic, pepper and coriander once hot

Fry for around 7 minutes until softened

Add the cumin, oregano, smoked paprika and cayenne and fry for a minute until fragrant

Add the stock cube, sweetcorn, white beans, tinned tomatoes and salt + pepper, along with some extra water if necessary

Bring to the boil and simmer for around 15 minutes until everything is cooked through

For the tortilla strips (optional):

Cut up the tortilla into thin strips

Heat up the oil in a frying pan

Place the tortilla strips in the pan and fry for a couple of minutes on either side until golden brown and crispy

To serve:

Serve the soup topped with tortilla strips, if desired and other ingredients you want

Keeps covered in the fridge for up to a few days - the tortilla strips need to be made just before eating

Nutrizione

• Calorie: 426 kcal
• Grassi Totali: 9 g
• Grassi Saturi: 6 g
• Sodio: 371 mg
• Carboidrati Totali: 71 g
• Fibra Alimentare: 13 g
• Zuccheri Totali: 10 g
• Proteine: 19 g