Fall Vegan Recipe Friday

October 19, 2012

Southwestern tortilla soup from The Healthy Voyager is the perfect vegan fall recipeGet ready for fall by cooking up a storm. The cool, but cozy, season offers different tastes for our palate and is a great transition into winter. Every Friday, we will be providing some of the most delicious, vegan autumn recipes that will surely make your fall that much more enjoyable. Bon appétit!

This is the perfect, fall vegan recipe for lunch or dinner. Healthy, spicy, hearty soup is the way to warm your soul and stomach on a cool day. In order to do that, try this great recipe from The Healthy Voyager.

Southwestern Tortilla Soup

9 ripe tomatoes
7 fresh jalapenos, sliced and seeded (less if you want it less spicy)
11 cloves garlic
4 medium sized onions, quartered
11 fresh green Anaheim chiles, sliced and seeded
Olive oil
8 cups vegan chicken broth (made from vegan chicken bullion)
6 cups plum tomatoes (whole or crushed)
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon granulated garlic
1 1/4 pounds tortilla chips
Salt and pepper
1 can of black beans, drained
1 can of sweet corn, drained
Shredded vegan Monterrey jack or cheddar cheese, for serving
1 large avocado, diced, for serving
Cilantro leaves, chopped, for serving

Preheat an oven to 350 degrees F.

Place the tomatoes, jalapenos, garlic, onions, and green chilies onto a baking sheet and then drizzle with olive oil. Place the sheet tray into the preheated oven and roast until they turn golden brown, about 15 to 20 minutes. Remove from the oven and set aside.

Into a large stockpot add the vegan chicken stock, plum tomatoes and roasted veggies and cook over medium heat for two minutes. Add cumin, paprika, granulated garlic, and tortilla chips and then simmer for 10 minutes. Remove stock pot from the flame and pour the contents into a blender* or use a multi-speed immersion blender. Puree the mixture, starting on low and then increase speed to high, until well combined. Work in batches if all the liquid does not fit into your blender. Season with salt and freshly ground black pepper. Return the pureed soup to a clean pot, add in the black beans and corn and simmer to keep warm until you’re ready to serve. Garnish with tortilla strips, avocado, shredded cheese and cilantro.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

-Allyson Koerner

Photo Credit: The Healthy Voyager