Veggie Taco Soup

I love these flavours, they are spicy, fresh, fulfilling and just delicious...  I live in California now and have been opened up to some incredible Mexican food here and am slightly obsessed with tacos. So... How can I get that flavour hit without the fiddle.  Making taco's is such work, the guac, the salsa, the fillings, where as this soup is so easy and satisfying and now I have discovered it I am going to make this a staple.  It's vegan and gluten free so great for everyone.

It's light, fragrant and great for the end of summer as it's not a thick heavy soup.  This recipe is also super fun as you can basically add whatever veggies you like to it!  I used black beans, I also used tinned.  It was faster, same for the sweetcorn...  You could totally use fresh beans and any type you like, pinto, navy or black.  Also I imagine corn raw off the cob thrown in would just taste incredible! Use whatever you have the patience and energy for.  It is the week end after all :)

This took about 20 mins total to make.  You will need:

  • 1/2 white onion
  • 1 garlic clove diced
  • 2 table spoons of tomato puree
  • 1 teaspoon cumin
  • approx. 1/2 teaspoon chilli (flakes, powder or fresh, whatever you like and add to taste)
  • 4 tablespoons of chopped coriander (again, add more to taste)
  • approx. 4 cups of hot water or veg stock.
  • 2 carrots diced
  • 1 courgette diced
  • 1/2 a yellow bell pepper diced
  • 2 tomatoes chopped up
  • 1/2 can of tinned sweetcorn
  • 1 can of tinned black beans - drained and rinsed
  • Round soft corn tortillas sliced (you can fry or griddle these if you want them crunchy) or just use tortilla chips from a bag if you don't have fresh ones.

Dice the onion and garlic and saute.  Add the carrot & courgette, let sweat off for a few mins until soft.  You don't want the courgette too soft.  Add the cumin and chilli, then add the tomato puree and add the water or veg stock and half the coriander.  I think veg stock adds a greater depth of flavour, but you could just add some celery salt or a stock cube if you like.  Let this simmer for about 5 - 10 mins, until you have a taste of it and it has real flavour.  Then add the rest of the coriander, the tomatoes, the peppers, sweetcorn and black beans.  let simmer for about 5 mins.  you want the peppers to remain nice and fresh and crunchy so don't cook for too long.  Add more chilli if it's not hot enough for you.  Cut the corn tortillas and add to the bowl with a bit more coriander when serving.