Ingredients
Equipment
Method
Instructions
- Start by peeling and dicing the butternut squash into small cubes. Next, chop the onion and mince the garlic. This will create a flavorful base for your soup.
- In your large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, until they become translucent. Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced butternut squash, allowing it to mingle with the onion and garlic for a couple of minutes. This step enhances the flavor profile of your Vegan Tortilla Soup.
- Sprinkle in the cumin, smoked paprika, and hot chili flakes. Stir well to coat the vegetables with the spices, letting them cook for another minute to release their essential oils.
- Add the vegetable broth, canned tomatoes, and tomato paste to the pot. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook for about 15 minutes, or until the butternut squash is tender.
- Once the squash is cooked, stir in the black beans, frozen spinach, and sweet corn. Season with salt and pepper to taste. Allow the soup to simmer for an additional 5-10 minutes to heat everything through.
- While your soup is simmering, heat a small skillet over medium heat. Cut the tortillas into strips and lightly toast them in the skillet until they are crispy. This will add a delightful crunch to your Vegan Tortilla Soup.
- Ladle the soup into bowls and top with crispy tortilla strips. If desired, garnish with fresh cilantro for an added burst of flavor. Enjoy your warm and comforting Vegan Tortilla Soup!
Notes
- Let the soup cool completely before storing it in an airtight container.
- This soup can be refrigerated for up to 5 days or frozen for up to 3 months.
- For a spicier version, add more hot chili flakes or diced jalapeños.