Vegan Tortilla Soup

Prep Time: 20 mins
Cooking Time: 30 mins
No of Serves: 6

Recipe courtesy of Nicole Dynan, APD


3 soft fajitas / tortillas

Olive oil spray


1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, crushed

1 tablespoon chilli powder

2 cups washed + chopped kale (remove stems)

1 red capsicum, chopped (remove stem & seeds)

4 cups low sodium vegetable stock

2 cans diced tomatoes, not drained



1 can black beans, rinsed and drained (or dry black beans soaked overnight)

1 avocado, sliced into wedges

1 cup fresh coriander leaves

1 lime, sliced into 6 wedges



Nutrition Information (per serve)

Energy 840 kJ (201 calories)
Protein 6g
Total Fat 8g
Carbohydrates 31g
Saturated Fat 1g
Sugars 7g
Dietary Fibre 9g
Sodium 260mg


     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 8-10 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.       Serving suggestion: top each bowl with 6 baked tortilla strips, 1 -2 tablespoons of black beans, 1 avocado wedge, 1 tablespoon coriander and a squeeze of lime.


For an extra spicy kick, add a fresh chilli of your choice at step 4

Chilli powder can be replaced with 1 tablespoon cumin + 1 teaspoon paprika if it is too hot for the kids.

Replace 2 cups of stock with 2 cups of water for a lower sodium soup