Sweet Potato Tortilla Soup

2018-01-28
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This is one of the best soup for you especially if you are trying to keep things healthy. It is vegan and vegetarian-friendly, full of plant protein from the perfectly cooked black beans and is also loaded with vitamins and minerals from sweet potatoes and tomatoes. You can top it off with some avocado, cheese, tortilla chips and sour cream.

Sweet Potato Tortilla Soup

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 large brown onion, finely diced
  • 2 tbsp olive oil
  • 2 tbsp salt
  • 3 garlic cloves, finely diced
  • 1/2 red chili, sliced
  • 2 tbsp ground cumin
  • 1 tsp. ground coriander seeds
  • 1 tsp paprika
  • 550 g sweet potato, diced into cubes
  • 1 can black beans, rinsed
  • 2 cups chopped tinned tomatoes
  • 3 cups water
  • 1 cube vegetable stock cube
  • Juice of ½ lime

Instructions

  1. Press the Sauté key on the Instant Pot (it should say Normal, 30 mins). Add the onions, olive oil and one teaspoon of salt and sauté for 5 minutes, stirring a few times.

  2. Add the garlic, chili, cilantro, spices and the remaining salt and stir through. Add the sweet potatoes, beans, tomatoes, water and vegetable stock cube. Stir through well and press Keep Warm/Cancel function key to stop the Sauté process.

  3. Place and lock the lid, making sure the steam releasing handle is pointing to Sealing. Press Manual, High pressure and set to 3 minutes. After 3 beeps the pressure cooker will start going. Once the IP stops cooking, allow 5 minutes for natural release and then use the quick release method to let off the rest of the steam and pressure.

  4. Open the lid and stir in the juice of ½ lime. You can also add extra fresh cilantro directly in the pot.

  5. Serve the soup in bowls, topped with diced avocado and crispy corn tortilla chips. Add a dollop of sour cream and some cheddar cheese on top, if you like.

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