Units
Scale
Ingredients
- 3 tbsp olive oil
- 1 large onion
- 4 garlic cloves
- 1 – 1/2 tsp chilli powder (to taste)
- 1 tsp cayenne powder
- 2 tsp ground cumin
- 1 tbsp chipotle paste
- 1 tsp dried oregano
- salt and black pepper
- 400g x 1 tinned chopped tomatoes
- 2 medium sweet potatoes (around 550g)
- 340g x 1 tinned sweetcorn
- 6 cups water + 1 veggie stock cube
- 4 tbsp fresh or frozen coriander leaves
- lime juice and zest
- tortilla chips (*recipe in notes)
- avocado, vegan cheese, green onions for serving
Instructions
- Start with heating up oil in a deep pan/pot. Add in the onions and cook until translucent. Add the grated garlic, all the spices and chipotle paste. Mix to combine, then cook for 1-2 minutes.
- Add in the chopped tomatoes, mix and cook for 5-7 minutes. Mix in the sweet potatoes, drained sweetcorn and freshly chopped coriander. Cook for 2-4 minutes. Pour in the veggie stock water, bring to a boil then back down to a simmer. Cover pan with a lid and cook for 25-30 minutes or until the sweet potato is cooked.
- Serve with tortilla chips, avocado, thinly sliced vegan cheese, spring onions, lime juice and zest.
Notes
Tortilla chips recipe –
Heat 1/4 cup olive oil in a pan. Cut tortilla into thin strips, fry for 20-30 seconds or until slightly golden and then transfer onto a plate lined with kitchen tissue until cool. Repeat until you have enough tortilla chips. Set aside until needed.
Find it online: https://cookingwithparita.com/recipe/sweet-potato-tortilla-soup/