Description
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.
Ingredients
Units
Scale
- 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.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course, Soup
- Cuisine: Mexican