This post may contain affiliate links
This vegan sweet potato tortilla soup is comforting, simple and healthyish. It’s made with sweet potatoes, onion, sweetcorn and plenty of spices. Served with tortilla chips, green onions, avocado, vegan cheese and lime zest. It’s SO good you’ll be making it again and again!
This vegan tortilla soup is…
- super simple to make!
- hearty
- healthy..ish
Ingredients for vegan sweet potato tortilla soup
- Sweet potatoes: two medium sized sweet potatoes, peeled and chopped into cubes.
- Sweetcorn: tinned sweetcorn, with the water drained out.
- Onion: I used a white onion but use whatever you have at home.
- Garlic cloves: grating the garlic gives it a stronger taste!
- Tinned tomatoes: I used chopped tinned tomatoes, but if you only have a tin of whole tomatoes, use that just mash it up slightly/ pulse it with a blender before using.
- Chipotle paste: I use around 1 tbsp but if you find the chiptole paste you have at home too spciy either reduce the amount of chipotle paste or chilli powder.
- The spices: chilli powder, cayenne powder, ground cumin, dried oregano, salt and black pepper.
- Toppings: tortilla chips, green onions, avocado, fresh coriander, vegan cheese.
How to make the very best veggie tortilla soup
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.
Tips on making this recipe perfectly
- cut the sweet potatoes into same sized chunks – this will ensure they all need the same cooking time!
- don’t overcook this tortilla soup – as soon as the potatoes are done cooking and are fork tender, remove from heat and serve.
- only serve with tortilla chips just before serving to prevent them from loosing their crunch.
Store-bought vs Home-made tortilla chips
I’ve tested this recipe with both, and I can honestly say it doesn’t make a massive difference. The only thing I’d advise if you want to buy the tortilla chips is to try and find a low-salt one, if not reduce the amount of salt you use in the soup!
How to store this vegan soup
Store in a bowl with a lid or an air tight container in the fridge for up to a week!
Have you tried this Sweet Potato Tortilla Soup?
After you give this recipe a try, please leave it a star rating and review it below! I try my best to respond to you all. Oh, and don’t forget to tag me over on Instagram – I can’t wait to repost your images!!
More vegan recipes you’ll love
Print
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.
