Sopa de tortilla

Tortilla Soup The key to most traditional torrilla soupe is chicken-mest, stock, fat, etc. But Shannon's managed to make a perfectly perfect plant based version that tastes just as big, bold and delicious. It's almost like you can never get enough, it's just that good.

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Step 1

Heat the olive oil in a large saucepan over medium heat. Add the capsicum, onion, jalapeño and a large pinch of salt and cook until soft.

Step 2

Add the garlic, cumin seeds, cinnamon stick, dried chipotle or smoked paprika and cook for around 30 seconds

Step 3

Add the tomatoes, stock, corn, beans, herbs, orange peel and lime zest. Stir well to combine and simmer over low heat for 30 minutes.

Step 4

To finish, remove the bay leaves, cinnamon stick and chipotle chilli and add the lime juice and fresh coriander. Season with salt and pepper, to taste.

Step 5

Coat the bottom of a frying pan with vegetable oil and place over medium heat. Add the nortilla strips in batches and fry for 2-4 minutes until crisp. Drain on paper towel

Step 6

Divide half of the tortilla strips among the serving bowls and pour the soup over the top

Step 7

Top with the remaining tortillas strips and garnish with chopped avocado, sliced radish and a drizzle of coriander cashew cream, if using