Foodie Fridays: Tortilla Soup With Cilantro
Living in Asia, I don’t have much access to Mexican food. It’s a shame—Mexican cuisine is both absolutely delicious and easy to veganize! This tortilla soup recipe is a great example. With a touch of heat and personality, it’s definitely a big hit at my house.
12 g cumin
1 yellow pepper, chopped
1 chili pepper, chopped
1/4 green pepper, chopped
2 medium onions, chopped
2 large cloves garlic, chopped
40 ml olive oil
2/3 bunch of cilantro, chopped
1/2 kg tomatoes, diced
1/2 kg garbanzo beans or black-eyed peas
400 g corn
1 liter vegetable broth
14 g yellow miso
Salt and pepper, to taste
6–8 soft corn or flour tortillas (or store-bought tortilla chips)
- Sauté the cumin, peppers, onions, and garlic in the olive oil for about 5 minutes.
- Add the cilantro, tomatoes, beans, corn, broth, miso, salt, and pepper.
- Let simmer for 30 minutes. Blend with a hand blender for 2 minutes.
- Serve with tortillas or chips. If serving with soft tortillas, cut them into short strips and sauté them in vegetable oil until crisp.
Makes 6 servings
Posted by Jason Baker