Serves 4 - 6
1 Heat the olive oil in a large saucepan over medium heat. Add the capsicum, onion, jalapeño and a large pinch of salt and cook until soft.
2 Add the garlic, cumin seeds, cinnamon stick, dried chipotle or smoked paprika and cook for around 30 seconds. Add the tomatoes, stock, corn, beans, herbs, orange peel and lime zest. Stir well to combine and simmer over low heat for 30 minutes.
3 To finish, remove the bay leaves, cinnamon stick and chipotle chilli (if it hasn’t already dissolved) and add the lime juice and fresh coriander. Season with salt and pepper, to taste.
4 Coat the bottom of a frying pan with vegetable oil and place over medium heat. Add the tortilla strips in batches and fry for 2 - 4 minutes until crisp. Drain on paper towel.
5 Divide half of the tortilla strips among the serving bowls and pour the soup over the top.
6 Top with the remaining tortilla strips and garnish with chopped avocado and sliced radish.
This is an edited extract from Smith & Daughters A Cookbook (that happens to be vegan) by Shannon Martinez & Mo Wyse published by Hardie Grant Books RRP $48 and is available in stores nationally.
Photographer: © Bonnie Savage.