Quinoa & Kidney Bean Tortilla Soup // Mexican Veg High-Protein Dinner | from a Fearless Cook

Ingredients

• 1 cup Diced Sweet Potato, (110 grams), peeled or unpeeled
• 1 cup Diced Butternut Squash, (130 grams), peeled or unpeeled
• 1/2 cup Diced Carrot, (55 grams)
• 1/2 cup Diced Zucchini, (50 grams)
• 1 Onion (medium), (58 grams), chopped
• 2 Tomato (large), (250 grams), finely chopped
• 4 cloves Garlic, chopped
• 1/4 cup Boiled or Canned Sweet Corns, (30 grams)
• 1/4 cup Diced Red Bell Pepper, (25 grams)
• 1/4 cup Diced Green Bell Pepper, (25 grams)
• 1 tbsp Lemon Juice, or as needed
• Coriander Leaves, chopped, to garnish
• 1 1/2 to 2 tbsp Burrito Spice Mix, or Mexican Spice Mix
• 1/4 tsp White Pepper Powder,
• Salt, to taste
• 1 tbsp Tomato Paste, optional
• 1/2 cup Uncooked Quinoa, (77 grams), preferably multi-colored
• 1 cup Cooked or Canned Kidney Beans, (50 grams), water removed
• 4 cups Vegetable Broth, (1 litre), or water
• 1 tbsp Cooking Oil,
• 2 Corn or Flour Tortilla,
• Cooking Oil, to brush tortilla
• A pinch of Salt,
• A pinch of Black Pepper Powder,
• A Pinch of Red Chilli Flakes, optional