As much as I love tortilla soup, the toppings are my favourite part. Avocado, black beans, coriander, lime, crispy tortilla strips, the options are endless.
Pureed soups create a lovely, creamy texture without the need to add milk or flour to thicken. This soup earns brownie points for containing 2 cups of super-healthy, in-season kale.
3 soft corn tortillas
Olive oil spray
1 Tablespoon olive oil
1 onion, chopped
4 cloves garlic, chopped
1 Tablespoon chilli powder
2 cups chopped kale (remove stems)
1 green capsicum, chopped (remove stem & seeds)
4 cups low sodium vegetable stock
2 cans diced tomatoes, not drained
1 can black beans, rinsed and drained
1 avocado, sliced into 6 wedges
6 Tablespoons chopped fresh coriander
1 lime, sliced into 6 wedges
1. Preheat oven to 190°C.
2. Spray both sides of the tortillas with oil spray and slice into thin strips.
3. Place on a baking tray lined with baking paper and bake for 12-15 minutes, until crisp. Set aside.
4. In a large saucepan, heat olive oil, onions, garlic and chilli powder for 2 minutes. Add kale and capsicum and cook until soft, about 5 minutes.
5. Add stock and tomatoes and bring to a boil.
6. Use hand blender to ‘carefully’ puree hot soup until smooth.
7. When serving, top each bowl with: 1/4 cup baked tortilla strips, 1/4 cup black beans, 1 avocado wedge, 1 Tablespoon coriander and a squeeze of lime.
Tip: for an extra spicy kick, add a fresh chili of your choice at step 4 ; chilli powder can be replaced with 1 TBSPN cumin + 1 teaspoon paprika.