Vegan Tortilla Soup

Vegan Tortilla Soup is a vibrant and flavorful dish that combines a rich tomato base with an array of spices, topped with crispy tortilla strips and fresh avocado. This comforting soup is not only satisfying but also packed with nutrients, making it a perfect meal for any time of the year.

Ingredients

• Olive oil - 1 tablespoon
• Red onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Bell pepper - 1 medium, diced
• Carrot - 1 medium, diced
• Zucchini - 1 medium, diced
• Canned diced tomatoes - 400 grams
• Vegetable broth - 500 milliliters
• Cumin - 1 teaspoon
• Chili powder - 1 teaspoon
• Smoked paprika - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Corn kernels - 150 grams (fresh or frozen)
• Black beans - 1 can (400 grams), rinsed and drained
• Fresh cilantro - a handful, chopped
• Lime - 1, juiced
• Tortilla strips - for garnish
• Avocado - 1, diced

Steps

1. In a large pot, heat the olive oil over medium heat. Add the diced red onion and sauté for 3-4 minutes until translucent.
2. Stir in the minced garlic, diced bell pepper, carrot, and zucchini, and cook for an additional 5 minutes until the vegetables start to soften.
3. Add the canned diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
4. Stir in the corn kernels and black beans, and cook for another 5 minutes until heated through.
5. Remove from heat, and stir in the chopped cilantro and lime juice. Adjust seasoning if necessary.
6. Serve the soup hot, garnished with crispy tortilla strips and diced avocado.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 50 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in vitamins and minerals from a variety of vegetables.

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