Veg Tortilla Soup Recipe

veg tortilla soup recipe

Tortilla Soup

For 4 Servings

• 2 onions 
• 1 red pepper 
• 3 tbsp olive oil 
• 2 tsp cumin 
• 3 cloves garlic 
• 1-2 tsp Sambal Oelek 
• 1 tbsp brown sugar 
• 1 tbsp dried oregano 
•    Salt 
•    Pepper 
• 2 cans (425 ml) chunky tomatoes 
• 1 l vegetable stock 
• 2 tortilla shops (approx. 35 g) 
• 2 Jalapesos 
• 1 (approx. 225 g) avocado 
• 2 tbsp lime juice 
• 150 g cheddar cheese 
• 4 tbsp schmand 
• 4 lime columns 
• Coriander green 

Preparation

35 minutes

1. Peel the onions and cut them into rings. Clean, wash and cut the peppers into cubes. Heat the olive oil in a saucepan, fry the onions and peppers in it over a low heat for about 10 minutes.

2. Season with cumin. Meanwhile, peel the garlic and cut it into slices. Add the garlic and fry for about 5 minutes. Add sambal oelek, sugar, oregano, salt, pepper, tomatoes and broth. Bring to the boil and simmer for another 10 minutes.

3. Meanwhile, cut flats into long strips. Clean, wash and cut jalapenos into pieces. Halve the avocado, remove the core. Peel the flesh, cut into cubes and sprinkle with lime juice.

4. Rasping cheese. Add jalapeno to the soup. Season with salt and pepper. Stir in the soup. Fill soup in bowls. Add the cheese, avocado and coriander and sprinkle with coarse pepper. Serve the tortilla strips to the soup.