One of our favorite soups of all time is tortilla soup. The kids love it because they get to chop up all the toppings that go in it (tomatoes, avocado, etc), then they pick out what items they want in their soup. I love it because I am teaching my kids how to properly use a knife (and stay safe while using it) and they are getting an intro on how to chop veggies.
This is a great vegetarian/vegan version of the traditional chicken tortilla soup that we used to make. One thing I would probably do differently next time? I would leave the sweet potato out. I felt like it was out of place, and just wasn't a great addition.
You will notice I put a lot of "optional" items in the ingredients. This is where you have the freedom to make it however spicy you want, if you are serving it with tortilla chips maybe leave the quinoa out, and serve with whatever toppings you have on hand. Get your creative juices flowing!!!
This is what our Vegan meal plan looked like yesterday:
Breakfast: toasted oatmeal (we eat this a lot, mostly because it's so filling), with strawberry-cherry smoothie (bananas, coconut milk, frozen strawberries and cherries)
Snack: multi-grain crackers, pear
Lunch: Moroccan Carrot and Chickpea salad over quinoa
Dinner: Vegan Tortilla Soup, extra tortilla chips
Happy Healthy Eating!!
Enjoy!
**This recipe is adapted from Oh She Glows.
Soup Recipe
Makes: 8 servings Prep: 20 minutes Cooking Time: 25 minutes
(Printable Recipe)
1 TB oil
1 onion, diced
3 garlic cloves, minced
1 green bell pepper, diced
1 jalapeno, or a milder pepper, minced
1/2 tsp salt
2 tsp cumin
1 tsp chili powder
1/2 tsp coriander
1 TB tomato paste
8 cups vegetable broth
1 can of black beans (2 cups)
1/8 tsp cayenne pepper (optional)
1 sweet potato (optional)
2 cups cooked quinoa or rice (optional)
season with extra salt if needed
optional toppings:
avocado, chopped
tomatoes, chopped
tortilla chips
cilantro
lemon juice
salsa
1. In a large frying pan, add onion through tomato paste, and sweet potato if using. Cook for 5-7 minutes over medium heat.
Makes: 8 servings Prep: 20 minutes Cooking Time: 25 minutes
(Printable Recipe)
1 TB oil
1 onion, diced
3 garlic cloves, minced
1 green bell pepper, diced
1 jalapeno, or a milder pepper, minced
1/2 tsp salt
2 tsp cumin
1 tsp chili powder
1/2 tsp coriander
1 TB tomato paste
8 cups vegetable broth
1 can of black beans (2 cups)
1/8 tsp cayenne pepper (optional)
1 sweet potato (optional)
2 cups cooked quinoa or rice (optional)
season with extra salt if needed
optional toppings:
avocado, chopped
tomatoes, chopped
tortilla chips
cilantro
lemon juice
salsa
1. In a large frying pan, add onion through tomato paste, and sweet potato if using. Cook for 5-7 minutes over medium heat.
2. Add broth, bring to a boil, reduce heat to medium-low and simmer for 20 minutes, uncovered.
3. Add black beans, quinoa/rice if using,and season with extra salt if needed.
4. Place toppings in individual bowls, ladle soup over it. Enjoy!!
3. Add black beans, quinoa/rice if using,and season with extra salt if needed.
4. Place toppings in individual bowls, ladle soup over it. Enjoy!!
-------------------------
No comments:
Post a Comment