Vegan Taco Soup
- 30 min
- 384 kcal
When having tacos in autumn or winter, why not make it to a soup? Vegan soup? So delicious, warming, and satisfying.
Ingredients
4 servings
- 14 oz / 400 g soya mince
- 1 yellow onion
- 1 garlic clove
- 1 red pepper
- 1/2 cup / 1 dl (100 ml) corn kernel
- 1 jar of black beans 13.4 oz /380 g
- 1 tbsp rapseed oil
- 1 jar of crushed tomatoes 14 oz / 400 g
- 1 vegetable broth cube
- 4 cup / 1 l (100 ml) water
- 1 ½ tbsp of pepper powder
- 1 ½ tbsp cumin
- 1 ½ tbsp dried oregano
- 1 tsp salt
- 1 cup/ 2 dl (200 ml) crushed nacho chips
- 1 cup/ 2 dl (200 ml) cilantro
Instructions
- Finely chop garlic, onions and peppers.
- Add oil to a saucepan and fry the soya mince together with the finely chopped vegetables.
- Add the spices, corn, beans, crushed tomatoes, broth and water.
- Boil on low heat for about 15 minutes.
- Serve with crushed corn chips and cilantro.
