Tortilla Soup
Doesn't matter if you are eating it as a soup, using it as a dip, or drinking it from a cup, this Mexican inspired soup will become a main stay on your dinner table.
Servings: 8 people
Equipment
- Slow Cooker
Ingredients
- 2 tbsp Olive Oil
- 1/2 Onion
- 3 Cloves Garlic
- 1 Red Pepper
- 1 1/2 tsp Cumin
- 1 tsp Chili Flakes
- 4 cups vegetable broth
- 2 tbsp Maple Syrup
- 1 can Kidney Beans
- 1 can Corn
Salsa
- 1 tbsp Olive Oil
- 1/2 Onion
- 3 Cloves Garlic
- 140 g Carrots
- 1 dash Salt
- 1 dash Pepper
- 500 g Tomato Sauce
- 1/2 tsp Chili Flakes
- 1 Chili
- 80 ml Vegetable Broth
- 1 tbsp Maple Syrup
- 1/2 tsp Cumin
Instructions
- Fry the onion, garlic, and red pepper in a pan with oil.
- Make the Salsa (see below)
- Put all ingredients in the slow cooker.
- Cook for 6 hours on low heat.
- Top with Avocado, tortilla chips, creme fraiche (vegan creme fraiche works as well), and cumin. Serve & Enjoy!
Salsa
- Fry the onion, garlic, and carrots in a pan with oil.
- Add the rest of the Salsa ingredients.
- Cook until the carrots are soft.
- Puree.