Lazy vegan tortilla soup

This one is for anyone who thinks that vegan food is bland. This is not. It’s spicy and aromatic and colourful; and it is easy and quick to make. You can also find lots of the ingredients in your store-cupboard (if it contains more than CostCutter pot noodles...) and I’d recommend buying the spices at Scoop- they are a fraction of the price of shop spices!

What I like about making soup is that you make it in bulk, so that’s lunch for the next few days sorted!

This contains about a million of your 5 a day! Fend off scurvy! ©Helena Horton

Ingredients: 
An Onion, 3 tbsp ground cumin, Chilli flakes, 1/2 a lime (I had to use lemon), 1 avocado, A fat garlic clove, 1 can of kidney/cannellini beans, drained (I used cannellini), Box of passata, 1 small can of sweetcorn, 750mls of vegetable stock, Salt&pepper, Fresh coriander

1. Chop up an onion, mince some garlic and put them in a saucepan with a glug of olive oil. Saute until the onion is translucent.

2. Whilst this is going on, chop a couple of red peppers and a courgette into little chunks. Add with the drained can of sweetcorn and saute for 5 minutes

3. Add the cumin, passata, vegetable stock, a pinch of chilli flakes and seasoning. Simmer for 20-30 minutes.

4. Add the drained beans and serve with freshly torn coriander, sticks of avocado and the juice of half a lime! Delicious! I ate mine with the unorthodox choice of refried beans in a wrap, but I am not going to tell you what to have alongside yours. Be creative.

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