Hot tortilla soup with sweet corn and green peas

Soups are comfy and an easy way to get a lot of veggies in your system. This soup is spicy, creamy and crispy.

Ingredients

• 3 tortilla pancakes
• 1 yellow onion
• 3 garlic cloves
• 10-15 cherry tomatoes
• 4 tablespoon tomato paste
• 8 mushrooms
• 1 red bell pepper
• 1 chili
• 2 teaspoon chili sauce
• 2 teaspoon cumin
• 3 teaspoon paprika
• 1 can sweet corn
• 1 can green peas
• 1 lemon
• Salt to taste

Cook

1. Cut the tortillas and bake in the oven until crispy – 200 degrees
2. Put tomatoes, 2 cups water, pepper, onion, garlic, tomato paste, mushrooms, cumin and chili in a pot and boil for 20 minutes
3. Let the soup cool a bit and blend it
4. Put the soup back into the pot, add paprika, chili sauce, salt and maybe a bit more water depending on your preference. Let it simmer 5 minutes
5. Add sweet corn and green peas to the soup and let it boil 5 minutes more – taste with lemon and salt
6. Serve soup with green onion, crispy tortilla and lemon.

Love, Nikoline