The Australian Vegan Magazine — May-June 2017

Tortilla Soup

Serves 4 - 6

60ml (¼ cup) olive oil

1 green capsicum (bell pepper), diced
1 onion, chopped

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for a milder soup)

2 tablespoons crushed garlic

1 tablespoon cumin seeds
1 cinnamon stick

1 dried chipotle, warmed through over an open
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substitute 1 teaspoon smoked paprika)

400g tinned diced tomatoes or freshly chopped
tomatoes

2 litres vegan chicken or vegetable stock

2 corn cobs, kernels stripped

500g (3 cups) tinned black beans

1 teaspoon dried oregano
2 fresh bay leaves

2 strips of orange peel

zest and juice of 1 lime

½ bunch coriander (cilantro), chopped

vegetable oil, for shallow-frying

4 corn tortillas, sliced into 1cm strips (this is a

good recipe to use up your stale tortillas)

Garnishes

chopped avocado

sliced radish

1 Heat the olive oil in a large saucepan

over medium heat. Add the capsicum,

onion, jalapeño and a large pinch of salt

and cook until soft.

2 Add the garlic, cumin seeds, cinnamon

stick, dried chipotle or smoked paprika

and cook for around 30 seconds. Add the

tomatoes, stock, corn, beans, herbs,

orange peel and lime zest. Stir well to

combine and simmer over low heat for

30 minutes.

3 To finish, remove the bay leaves,

cinnamon stick and chipotle chilli (if it

hasn’t already dissolved) and add the lime

juice and fresh coriander. Season with

salt and pepper, to taste.

4 Coat the bottom of a frying pan with

vegetable oil and place over medium heat.

Add the tortilla strips in batches and fry for

2 - 4 minutes until crisp. Drain on paper

towel.

5 Divide half of the tortilla strips among

the serving bowls and pour the soup over

the top.

6 Top with the remaining tortilla strips and

garnish with chopped avocado and sliced

radish.

Note: This soup is mega

addictive and flavourful, and

the more it sits in the fridge the

better it gets; you will just eat it

Monday to Sunday.

This is an edited extract from

Smith & Daughters A Cookbook

(that happens to be vegan) by

Shannon Martinez & Mo Wyse

published by Hardie Grant Books

RRP $48 and is available in

stores nationally.

Photographer: © Bonnie Savage

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