Ve­gan Tor­tilla Soup

Wangaratta Chronicle - North East Regional Extra - - News -

TRY this recipe from the Di­eti­tians As­so­ci­a­tion of Aus­tralia spokesper­son Ni­cole Dy­nan to add more nutri­tion to your win­ter diet.

Ac­cess nutri­tion tips and whole­some soup recipes at ‘Smart Eat­ing for a Health­ier You’ at daa.asn.au.

METHOD

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 8-12 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. Care­fully puree hot soup with a stick blender un­til smooth.

7. When serv­ing, top each bowl with: 6 baked tor­tilla strips, 1-2 ta­ble­spoons black beans, 1 av­o­cado wedge, 1 ta­ble­spoon co­rian­der and a squeeze of lime.

Tips:

chilli of your choice at step 4.

with 1 ta­ble­spoon of cumin and 1 tea­spoon pa­prika if too hot for the kids.

of wa­ter for a lower sodium soup.

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