A warming, hearty vegan tortilla soup. Simple to prepare and deliciously rich and creamy. Using roasted red peppers gives a subtle smoky flavour to the soup. Including kidney beans provides plenty of fibre and protein to keep blood sugar levels balanced and energy levels high. This recipe comes from my book My Kids Can’t Eat That: How to Deal with Allergies & Intolerances in Children available on amazon. Vary the toppings to this soup – a handful of pitted olives, chopped peppers or spring onions are delicious
Difficulty – Easy
Time – 15 preparation ; 20 minutes cooking
What’s good about it?
This fabulous vegan soup is crammed with veggies and antioxidants. Red peppers are packed with vitamin C and carotenoids to support immune health plus B vitamins to support energy.
- Heat the olive oil in a large pan. Saute the onion, garlic, celery and carrots gently for 5 minutes until the onion has softened. Stir in the spices and stir to coat.
- Add the stock, tomatoes, peppers and bring to a boil. Cover and simmer for 15 minutes until the vegetables are tender.
- Pour the mixture into a blender and process until smooth. Add the sweetcorn, kidney beans and tortilla chips and pulse briefly to chop up the ingredients slightly.
- Pour the soup back into a pan and warm through. Spoon into bowls and top with a few tortilla chips, handful of olives and a little spring onion if wished
Did You Know?
Remember to check the labels of tortilla chips – although they are made from corn some may have additional flavourings which could contain gluten.
1tbsp olive oil
1 red onion, diced
1 garlic clove crushed
1 stalk celery, diced
2 carrots chopped
1 tsp taco seasoning
1/2 tsp ground cumin
600ml vegetable stock
2 tomatoes, chopped
250g roasted red peppers from a jar, drained
salt and black pepper, to taste
100g canned sweetcorn, drained
100g canned kidney beans, drained and rinsed
60g corn tortilla chips or gluten free tortilla strips plus a few extra to serve
to top: handful of pitted olives, chopped spring onion, diced pepper – optional