Tortilla soup

Sopa de tortilla

By: Mo Wyse, Shannon Martinez
From: Smith & Daughters
Serves: 4-6
Photographer: Bonnie Savage

The key to most traditional tortilla soups is chicken – meat, stock, fat, etc. But Shannon’s managed to make a perfectly perfect version with plants that tastes just as big, bold and delicious. It’s almost like you can never get enough, it’s just that good.

Ingredients

Quantity	Ingredient
60ml	olive oil
1	green capsicum, diced
1	onion, chopped
1	jalapeno, finely diced, (seeds removed for a milder soup)
2 tablespoons	crushed garlic
1 tablespoon	cumin seeds
1	cinnamon stick
1	dried chipotle, warmed through over an open ame until soft, split and seeds removed, (or substitute 1 teaspoon smoked paprika)
400g	tinned diced tomatoes or freshly chopped tomatoes
2 litres	chicken or vegetable stock
2	corn cobs, kernels stripped
500g	tinned black beans
1 teaspoon	dried oregano
2	fresh bay leaves
2 strips	orange peel
1	lime, zested and juiced
1/2 bunch	coriander, chopped
	vegetable oil, for shallow-frying
4	corn tortillas, sliced into 1 cm strips, (this is a good recipe to use up your stale tortillas)

Garnishes

Quantity	Ingredient
	chopped avocado
	sliced radish
	Coriander cashew cream, (optional)

Method

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.
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.
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.
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.
Divide half of the tortilla strips among the serving bowls and pour the soup over the top.
Top with the remaining tortillas strips and garnish with chopped avocado, sliced radish and a drizzle of coriander cashew cream, if using.

Note

Perhaps don’t make this recipe first because you may suffer from not making anything else in the book. 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. Promise you’ll make other things?

Tags:: Vegan; Plant-based; Vegetarian

Tortilla soup

Sopa de tortilla

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