Wednesday, December 22, 2010

I prepared the BEST Vegan Tortilla Soup eva last night! And here is the recipe for ya!  Enjoy!

Vegan Tortilla Soup
This Mexican Tortilla Soup is irresistibly good and ridiculously quick to make. A great use for those leftover tortilla chips at the bottom of the bag!

4 garlic cloves - minced
1 cup onion - chopped
½ jalapeno pepper - diced (seeds and membrane removed)
6 cups vegetable broth
2 cups fresh tomatoes - diced
2 cups fresh corn
1 teaspoon ground cumin
1 tablespoon nutritional yeast
1 tablespoon Braggs Liquid Aminos
1 teaspoon salt – or salt to taste
Corn tortillas (about 6) cut into thin strips
Vegetable oil
Daiya Soy Cheeze - shredded (1 oz. per serving) or soya cheese dip
2 ripe avocados - peeled, pitted and sliced
¼ bunch fresh cilantro – chopped fine
Vegan Sour Cream (1 oz. per serving) - optional
Homemade salsa (1 oz. per serving) - optional
Corn Tortilla Chips (you can use the ones from the bottom of the bag)

Heat 2 tablespoons vegetable oil and add corn tortilla strips.  Sautee until slightly browned.  Add garlic, onion, jalapeno pepper, Liquid Aminos, nutritional yeast, cumin, 1 cup of the corn, salt and fresh tomatoes.  Sautee for 2 minutes.  Add vegetable broth and bring to a boil.  Then turn heat down and allow to simmer for 10 minutes.  Remove from heat and blend in blender until smooth.  Do this in small batches.  Return to pot and add the remainder of the corn.  Simmer for 5 minutes.  Garnish with shredded Daiya soy cheeze, tortilla chips, cilantro, avocado, sour cream, salsa, or whatever else you prefer. 

Serves 6-8.