Today I made Tortilla Soup from a cookbook called The Vegan Slow Cooker by Kathy Hester. I edited her recipe by not adding cilantro (because I don't like cilantro in anything) and I did not add the chicken-flavored seitan. Below is Kathy's recipe without the seitan but the rest is the same (my notes are in red). I added a little cheddar cheese and Tofutti sour cream on top of the soup and served it with a lime wedge. I ended up adding a splash of my favorite hot salsa to my bowl of soup to give it a little bit of spicy heat but that is up to you.
Slow Cooker Meatless Tortilla Soup
Prep time: 15 minutes
Cooking Time: 8 hours
- 1 Tb olive oil
- 1 medium onions, minced
- 1 clove garlic, minced
- 28 oz. organic tomatoes (diced, crushed, or whole)
- 1/4 cup tomato paste
- 4 cups filtered water
- 1 tsp pepper
- 1/2 lime, juiced
- 1 Tb cilantro, chopped - **I did not add this
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 avocado, chopped
- 1/4 cup tequila - **I used Petron Silver (my favorite tequila)
In the morning: Add everything but the avocado and tequila. Cook on low for 6 – 8 hours. About a half hour or so before serving, stir in lime juice, tequila, and adjust . Puree with an immersion blender.
Chop avocado and toss with extra lime juice and a little chili powder.
Serve topped with fresh cilantro (or no cilantro in my case), avocado, and strips of *baked tortilla strips or *crushed chips.
Give this a try and let me know what you think.
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