Meera Sodha’s vegan recipe for three sisters tortilla soup

From theguardian.com

The three sisters are corn, beans and squash, which go together just as well as they grow together, as proven by this thick soup with avocado and tortilla 

recently watched Live to 100 on Netflix, a documentary series in which the writer Dan Buettner travels to five areas of the world with a higher than average number of centenarians. In one episode, he goes to Nicoya, Costa Rica, and says: “Without doubt, one of the reasons people [here] are living a long time is because they are eating this diet of beans, squash and corn. They call it the three sisters.” Not only do these three ingredients have a symbiotic growing relationship, but, when eaten together, they have a complete nutritional profile, too. Now, I can’t guarantee that this soup will help you live longer, but it just might…

Three sisters tortilla soup

Meera Sodha’s three sisters tortilla soup. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Susanna Unsworth. Photo assistant: Sophie Bronze.

When it comes to Mexican ingredients, my first port of call is usually the Cool Chile Co, which delivers brilliant produce nationwide. And if you ever find yourself with any leftover tortillas from a packet, they freeze very well.

Prep 15 min
Cook 50 min
Serves 4

½ butternut squash (600g), deseeded, and cut unpeeled into 3cm chunks
6 tbsp rapeseed oil
Fine sea salt
8 corn tortillas (15cm or similar), cut into 1cm strips
2 tbsp chipotle paste, plus 1 tsp extra for the tortilla strips
1 large brown onion (or 2 medium onions), peeled and finely diced
3 garlic cloves, peeled and minced
2 x 400g tins tomatoes
1 x 400g tin black beans, drained
500ml vegetable stock
1 avocado, halved, stoned, peeled and sliced
1 lime, cut into wedges
1 handful fresh coriander leaves

Heat the oven to 200C (180C fan)/390F/gas 6, and line two oven trays with (ideally reusable) baking paper.

Put the squash in a large bowl, drizzle over a tablespoon of the oil and a quarter-teaspoon of salt, toss to coat, then transfer to the first tray.

Put the tortilla strips in the now-empty bowl, add two tablespoons of oil and a teaspoon of chipotle paste, sprinkle over a little salt, then toss gently and spread out on the second tray. Bake the strips for 10 minutes and the squash for 30, or until soft and golden-edged.

To make the soup, put the remaining three tablespoons of oil in a casserole dish on a medium heat and, when hot, add the onions and cook, stirring occasionally, for 10 minutes. Add the minced garlic, cook for a further three minutes, until the mixture is soft and sweet-smelling, then stir in the remaining two tablespoons of chipotle paste. Tip in the tomatoes, add a teaspoon of salt, stir again, then put a cocked lid on top. Turn down the heat and leave to simmer, stirring every now and then, for 15 minutes, until reduced.

Add the drained beans, stock and the roast squash – reserve a large handful to decorate the finished dish – and simmer for 10 minutes more.

To serve, divide the tortilla strips into four piles, then put half of each pile in the base of each bowl. Ladle over the soup, then top each portion with another half-pile of tortilla strips, a few slices of avocado, some chunks of the reserved roast squash, a wedge of lime and a clutch of coriander leaves.

https://www.theguardian.com/food/2023/nov/04/three-sisters-corn-beans-squash-tortilla-vegan-soup-recipe-meera-sodha