1. Heat oil. Saute asafoetida, cumin and chilli for a few seconds. 2. Add peppers. Cook for a minute. 3. Add corn and tomatoes, cook for 5 minutes, or until tomatoes have collapsed. 4. Add beans and rest of ingredients. Cook for another 5 minutes. 5. Mash soup slightly with potato masher. You can leave it chunky or puree it. 6. Serve in individual bowls, topped with a teaspoon of grated soy cheese and a small hanful of crushed nachos. Yum! ---------------------------------------------------------------------------
Nutrition
Ingredients
