Meatless Monday: Vegan Mexican tortilla soup

First things first - I hope all my American friends have a great day as they celebrate Martin Luther King Day.

Meanwhile here in Yorkshire, it is raining heavily and cold but today's Meatless Monday is just the thing to bring a touch of Mexican warmth to a cold winter's day. It's also Blue Monday today, supposedly the most depressing day of the year, but the chilli in this dish has been shown to improve mood.

I have baked the tortilla strips rather than frying them, as is usual so that they are lower in fat.

Vegan Mexican tortilla soup

Serves 2
You will need

1 tbsp organic olive oil
1 onion, peeled and chopped
1 red chilli, deseeded and sliced
1/2 red pepper, diced
1/2-1 tsp pink salt in 500ml hot water
6 tbsp sweetcorn kernals
6 cherry tomatoes, halved
6 tbsp tomato puree
1 can black beans

To top
1 tortilla, cut into slices
olive oil spray
1 avocado, diced (optional)

Heat the oil and fry the onion for 2-3 minutes. Add the remaining ingredients in the order above and stir. Bring to the boil and reduce heat to simmer for 15 minutes.

Meanwhile cut the tortilla into strips and spray with olive oil spray. Place in an oven at 200 degrees for 10 minutes.

Divide the soup into two bowls. Top with tortilla strips and diced avocado if using.