Vegan Tortilla Soup
This is my version of Mexican tortilla soup, and it is so similar to the classic Mexican tortilla soup recipe. It is so authentic and delicious that you're going to forget you're eating something super healthy and good for you. This soup is full of all the classic Mexican flavors, but it happens to be vegan.
4 people
Calories: 112kcal
Ingredientes
- 4 tomatoes
- ½ onion medium size
- 3 cloves of garlic unpeeled
- 3 cups of water
- 1 or ½ teaspoon of chipotle chili powder or ancho chili powder
- ¼ teaspoon of dried Mexican oregano
- 1 teaspoon of sea salt
To serve
- 1 avocado diced
- Mexican vegan cream
- Cilantro
- Sliced and fried Chili pasilla or guajillo* optional
- crispy corn tortilla strips
Elaboración paso a paso
- Put the tomato, onion, and garlic in the pot that you are going to use over high heat to roast. If you prefer you can put ½ teaspoon of vegetable oil. When everything is well roasted, peel the garlic and put into a blender jar with the onion and tomato.
- Add the chipotle chile or ancho chili powder, salt and blend until smooth with three cups of water.
- Return to the pot where you roasted the vegetables and add the oregano. Leave on medium heat for ten minutes or until simmering. Test and adjust seasoning necessary.
- Serve with corn strips, diced avocado, vegan Mexican crema, sprigs of cilantro and sliced guajillo chile or pasilla chile.
Nutrition
Serving: 1serving | Calories: 112kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 601mg | Potassium: 567mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1108IU | Vitamin C: 24mg | Calcium: 33mg | Iron: 1mg