To prepare a abundant vegetable tortilla soup recipe, heat a little olive oil on an medium flame until it is hot in a large saucepan.
Add the onion, garlic and jalapeño. Go up for about 3 minutes or until softens, mixing occasionally.
Mix the cumin, then the chopped tomatoes, the courgettes, the peppers, the sweet corn, the water and the vegetable broth.
Cook over low heat for about 3 minutes, then add black beans and red pepper flakes.
Cook for 13 minutes or until lightly thickened, stirring occasionally.
Season with salt and pepper to taste.
Mix all the ingredients mentioned to prepare Pico de Gallo in a bowl.
In a bowl of soup, crumble a few pieces of Tortilla approximately, add a few pieces of avocado, pour 2 ladles of soup with vegetables.
Complete it with a little Pico de Gallo, a few pieces of avocado, coriander.
Enjoy the recipe for vegetable tortilla soup with a crunchy bread like focaccia.
