A monster meal in a bowl keeping everyone happy - Day 48 of 100 Food Stories.

A monster meal in a bowl.

​Today's soup is a complete meal in a bowl and brings everyone around the table.  It's suitable for vegans,  vegetarians and is dairy and gluten free.

Preparation of ingredients for Mexican Vegetable Soup with Avocado & Crispy Tortillas.

​Mexican Vegetable Soup with Avocado & Crispy Tortillas.

Ingredients:
1 tablespoon of oil.
200 grms butternut squash, peeled & diced.
100 grms chopped red peppers.
2 cloves of garlic, chopped.
1 teaspoon chilli powder.
1 teaspoon ground cumin.
1 teaspoon cinnamon.
1 can of kidney beans, drained & rinsed.
1 carton of passata.
1 tin of cherry tomatoes ( Tesco)
1 tablespoon maple syrup.
1 litre of vegetable stock.
Seasoning.
1 avocado, peeled & diced.
2-3 corn tacos shells.

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​Method:

1. Heat the oil in a saucepan and throw in butternut squash, peppers & garlic & sweat for a few minutes.
2. Then add chilli powder, cinnamon, cumin, salt & pepper.
3. Add kidney beans, maple syrup, passata, cherry tomatoes & vegetable stock.
4. Bring to the boil & simmer for 30 minutes.
5. Preheat the oven to 190cen, pop in the corn tacos shells for 5 minutes, remove & break into shards. 
6. Finish the soup with fresh chopped coriander.
7. Pile the soup into bowls, top with diced avocado & corn shards.