From a rather rainy Swedish summer I come at you with a new soup recipe. One that I’ve become rather obsessed with! Not just because it’s ridiculously easy and quick but because it’s one of those perfect summer soups. The vegan tortilla soup is clear and full of spices making it a fire-y summer evening warmer. Unfortunately we’ve been needing quite a few of those this summer. How are you guys doing in the summer? Or maybe you’re in winter now? If so this recipe is good for you too, win win.

You might have noticed that I’ve been a little MIA lately and I hope you missed me. I missed you guys and writing new recipes and sharing my shenanigans. I’ve been taking a trip on life’s roller coaster and just needed some time to put my feet back on solid ground. I’m sure you recognise these moments and if not you probably will at some point. Either way I’m glad to be back with some new recipes. Hopefully I’ll get my act together and make some more videos soon as well. Keep your eyes peeled! Except don’t because that sounds so terribly scary.

I’ve got some happy news to share as well. This autumn I’m going to start studying to become a dietary advisor and health coach at a small school outside Stockholm. It’s a distance course but I’ll be travelling up there a few times to learn in situ. I’m excited. And nervous. And doubting everything. But also learning to let go of fears that hold me back from doing things I want. It’s easy to get lost in thoughts and questions of where you’re going and as you get lost you go nowhere. So I’m practicing daring to take small leaps and first up is this one year course. I look forward to sharing more about what I learn with you as I go along.

Now back to the recipe and the food, yum. Go make some soup and I’ll see you back here later this week for another recipe! Much light to you all. x

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YIELDS: 4 servings /  TIME: 30 min

2 medium sized brown onions, chopped
5 garlic cloves, minced
1 orange bell pepper, chopped into small pieces
2 x 400g cans of black beans, drained and rinsed (or equal amounts cooked from dry beans)
1 x 450g bag of frozen corn (or equivalent from fresh ears)
4 cups vegetable stock (or 1 stock cube and 4 cups water)
1 can diced tomatoes
1 1/2 tsp ground cumin
1 1/2 tsp smoked paprika powder
1/2 tsp ground chilli, I used ancho
1/4 tsp cinnamon
A small handful each of fresh coriander and oregano + more for garnish, roughly chopped (or 1 tbsp of dried herb in total)

Tortilla chips:

4 medium sized corn or wheat tortillas, cut into 8 triangles
A little olive oil, for brushing
A sprinkling of your favourite spices like smoked paprika and ancho chilli

Tortilla chips:

Preheat oven to 175 degrees celsius.

Place your tortilla triangles on a baking sheet and lightly brush with olive oil before sprinkling with your favourite spices, repeat on the other side.

Bake in the oven for 7-9 minutes, flipping them over halfway.


Sweat your onion, garlic and chopped bell pepper in a splash of water covered and over medium heat, roughly 5 minutes or until onion has softened.

Add your dry spices and fry off for about a minute mixing it with the vegetables. It should be fragrant after a minute, if not go a little longer.

Add your vegetable stock and diced tomatoes and bring to a boil.

Add your black beans and sweet corn and simmer for 10 minutes.

Then add your chopped herbs, season with sea salt and your favourite pepper and give it a good stir before serving with your warm chips.

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