MUSHROOM TORTILLA SOUP

Ingredients 

For the Mushrooms: 

• 400g chestnut mushrooms, sliced
• 1/2 tsp salt
• 1 tsp cumin powder
• 1 tsp smoked paprika powder
• 2 tb soy sauce or Tamari
• 2 tb olive oil

For the Soup:

• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• ¼ teaspoon fine salt, more to taste
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 tablespoons tomato paste
• 1 (400g) tin crushed or puréed tomatoes
• 2 (400g) tins black beans, drained and rinsed
• 1 litre vegetable broth

For the Tortilla Strips:

• 5 corn tortillas, halved then sliced into 1cm slivers
• 1 tb olive oil

Toppings:

• 1 lime, freshly squeezed
• A handful of chopped fresh cilantro
• 4 tablespoons sour cream
• 1/2 an avocado, cubed

Method 

1. Prepare the mushrooms: Slice the mushrooms, then add to a large pan with a sprinkling of salt and dry-sauté them in a large pan for 5-10 minutes on medium heat until all of the liquid is released and then evaporates. Then, add in the cumin and paprika powder, the soy sauce, and the olive oil, and fry on high heat for a few minutes until golden and slightly crispy.
2. For the soup: Heat the olive oil in a large pot over medium heat. Add onion and bell pepper and cook until softened about 5-7 minutes. Add garlic, tomato paste, chili powder, and cumin, and cook for 1 minute.
3. Simmer Soup: Add the tomatoes, black beans, and vegetable broth. Bring to a simmer and cook for 20 minutes, stirring occasionally.
4. Make the crispy tortilla strips: While the soup simmers, preheat oven to 200°C (400F). Toss tortilla strips with a little olive oil and salt. Bake on a baking sheet for 8-12 minutes, or until crispy.
5. Serve: Ladle soup into bowls. Top with tortilla strips, mushrooms, and other desired garnishes!