Vegan Tortilla Soup (GF)

Vegan Tortilla Soup

Vegan Tortilla Soup (GF)


  • 1 tablespoon coconut oil (or sub olive, rapeseed or vegetable oil)
  • 1 onion , diced
  • 2 garlic cloves , minced
  • 1 green pepper , cored and diced
  • Handful (Handful) fresh coriander (cilantro) , roughly chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika to taste
  • Pinch cayenne chilli pepper to taste
  • 1 vegetable stock cube (ensure gluten-free if necessary)
  • 200 g (7 oz) tin of sweetcorn , drained and rinsed
  • 400 g (14 oz) tin of white beans , drained and rinsed (cannellini, haricot or butter beans)
  • 250 ml (1 cup) tinned tomatoes
  • Salt + pepper to taste

For the tortilla strips (optional):

  • 1 tortilla (ensure gluten-free if necessary)
  • 1 tablespoon oil , for frying (coconut, olive, rapeseed or vegetable)

To serve (optional):

  • Cooked brown or white rice or quinoa
  • Avocado
  • Vegan sour cream
  • Cornbread


  • Heat up the oil in a pan and add the onion, garlic, pepper and coriander once hot
  • Fry for around 7 minutes until softened
  • Add the cumin, oregano, smoked paprika and cayenne and fry for a minute until fragrant
  • Add the stock cube, sweetcorn, white beans, tinned tomatoes and salt + pepper, along with some extra water if necessary
  • Bring to the boil and simmer for around 15 minutes until everything is cooked through

For the tortilla strips (optional):

  • Cut up the tortilla into thin strips
  • Heat up the oil in a frying pan
  • Place the tortilla strips in the pan and fry for a couple of minutes on either side until golden brown and crispy

To serve:

  • Serve the soup topped with tortilla strips, if desired and other ingredients you want
  • Keeps covered in the fridge for up to a few days – the tortilla strips need to be made just before eating

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