Vegetarian taco soup (low FODMAP) - George Eats

Ingredients

• 1-2 tablespoons* regular or smoked paprika (see notes) ((add one or two extra teaspoons for NZ, USA and Canadian users))
• 3 tablespoons* cumin powder ((add three extra teaspoons for NZ, USA and Canadian users))
• 2 teaspoons + dried sage powder (optional but adds a meaty umami)
• 2 teaspoons + dried oregano
• 1 tablespoon* sugar (I used light brown)
• Asafoetida powder (to your tastes (optional))
• Cracked pepper (to your tastes)
• 60 ml (3 tablespoons)* neutral oil
• 1 large bunch spring onion greens (washed and chopped (green parts only))
• 1 bunch coriander (roots and stems, washed and chopped)
• 2 medium carrots (chopped into small cubes)
• 2 medium potatoes (chopped into small cubes)
• 500 g firm tofu, crumbled
• 1- 1.5 litres water or low FODMAP vegetable stock ((see notes))
• 1 X 400g plain tinned tomatoes
• 50-75g (2-3 tablespoons)* tomato paste
• 40-60ml (2-3 tablespoons)* Tamari (to taste)
• 40-60ml (2-3 tablespoons)* lime juice (to taste (juice from 2-3 medium juicy limes))
• 1 X 400g tin canned corn kernels rinsed and drained OR 1 x 400g Red Kidney beans (rinsed and drained)
• Pickled jalapenos (to your tastes, chopped)
• Sour cream
• Freshly grated cheddar
• Corn chips