You may not think tortillas in soup would work well together, but we're here to tell you that it does. And best of all? It's completely vegan.
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Serves
2
Red Onion
Garlic
Jalapeño
Red Pepper
Smoked Paprika
Ground Cumin
Chipotle Paste
Tomato Purée
Chopped Tomatoes
Black Bean
Vegetable Stock Cube
Water
Coconut Yoghurt
Pickled Jalapeños
Fresh Coriander
Tortilla Chips
Olive Oil
Kidney Bean
Serves
2
Red Onion
Garlic
Jalapeño
Red Pepper
Smoked Paprika
Ground Cumin
Chipotle Paste
Tomato Purée
Chopped Tomatoes
Black Bean
Vegetable Stock Cube
Water
Coconut Yoghurt
Pickled Jalapeños
Fresh Coriander
Tortilla Chips
Olive Oil
Kidney Bean
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Step 1.
Finely chop the red onion, crush the garlic, finely chop the jalapeño and slice the pepper. Heat a shot of oil in a frying pan, then tip in the red onion, jalapeño and garlic. Cook for 5-7 mins until softened and fragrant.
Step 2.
Add the beans, paprika, cumin, chipotle paste and tomato purée, then cook for 3 mins, stirring often, until everything is caramelised and starting to brown. Add the red pepper and cook for 1-2 mins, then add the chopped tomatoes, stock cube and water. Simmer for 15 -20 mins until everything is cooked and the beans have softened. Add ⅓ of the yoghurt and stir through before stirring.
Step 3.
Finely chop the pickled jalapeños and coriander.
Step 4.
To serve, ladle the soup into bowls and top with the pickled jalapeño, the rest of the yoghurt and chopped coriander. Crumble over the tortilla chips.
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