Name: Vegan Tortilla Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 tbsp oil; 1 onion (diced); 3-4 garlic cloves (minced); 1 jalapeño (diced*); One 14-ounce pack diced tomatoes ((or use 400 g of fresh tomatoes)); 3 tbsp tomato paste; 1 1/2 tsp ground cumin; 1/2 tsp sea salt (or more to taste); 1/2 tsp turmeric ((optional)); 1 tbsp coconut sugar (or brown sugar); 1 tbsp balsamic vinegar (or rice vinegar); 2 tbsp low sodium soy sauce (gluten-free if needed); 3 cups vegetable broth ((720 ml)); 1/2 cup plant-based milk ((120 ml) or more vegetable broth); 1/2 cup corn ((fried)**); One 15 oz can black beans (drained and rinsed); 1 avocado (chopped (optional)); Fresh herbs (e.g. cilantro) (to garnish); 4 corn tortillas; 2 tbsp oil; 1/2 tbsp soy sauce (gluten-free if needed); 1/2 tsp smoked paprika