Tortilla soup

VEGAN

INGREDIENTS

– 2 tablespoons avocado oil – ½ onion chopped – 1 cup bell pepper chopped – 2 cloves garlic minced – 1 tablespoon chili powder – 1 cup corn kernal – 1 large zucchini diced – 2 cups cauliflower floret – 1 15-ounce can black beans rinsed and drained – 1 14-ounce can fire-roasted diced tomatoe – 6 cups vegetable broth Crispy Tortilla Strip – 3 tablespoons avocado oil – 3 corn tortillas sliced into strip – salt to taste Optional Topping – avocado – salsa

STEP 1

Heat oil in a Dutch oven over medium heat. Add onion, bell pepper, and jalapeno. Add garlic and chili powder, cook for 30 seconds until fragrant.

STEP 2

Add corn, zucchini, cauliflower florets, black beans, tomatoes, and broth. Bring to a simmer, cover, and cook for 20 minutes until cauliflower is tender.

STEP 3

For tortilla strips, heat oil in a skillet, slice tortillas into strips, fry for 1-2 minutes per side until golden.

STEP 4

Drain on paper towel-lined plate, sprinkle with salt. To serve, top soup with tortilla strips, avocado, and salsa.

Tips for Making Vegan Tortilla Soup:

Tips for Making Vegan Tortilla Soup:

If you’re attempting to watch your sodium intake, you can choose a reduced-sodium vegetable broth for this recipe. It won’t be as salty, but you don’t need too much saltiness because the chili powder, garlic, and other ingredients truly add plenty of flavor to this soup.

RECOMMENDED:

RECOMMENDED:

Vegan Potato Soup

Vegan Cabbage Soup

VEGAN CHICKEN NOODLE SOUP