The best vegan tortilla soup you’ll ever taste

This simple vegan tortilla soup is deliciously spicy, filled with healthy ingredients and super easy to knock up. Enjoy on its own or serve with basmati rice.




  1. Put a large pan on medium heat, add the olive oil and sauté the onion, garlic and jalapeño until soft.
  2. Add the cumin and the chilli to your onion mix and stir until combined.
  3. Add the shredded jackfruit and capsicum to your pan and fry gently for 4-5 mins until capsicum has softened.
  4. Add the corn and tomatoes to your pan.
  5. Add the stock and white wine then thoroughly stir.
  6. Turn heat down to low-medium and simmer with a lid on for 45 minutes. Then top with slices of toasted corn tortillas.


A dry white wine works best for this dish.

If you like your vegan tortilla soup with more liquid, just increase the amount of stock you use. If you want it hotter, increase the amount of jalapeno’s or omit entirely if spice isn’t your bag.

To mix it up a bit, throw in some black turtle beans, pinto beans or both. If you wish to omit the alcohol, just use water instead.

Store the soup sans tortilla in the fridge for up to 3 days or freeze for up to 3 months.