Wednesday, September 3, 2014

Vegan MoFo VIII, Day 3: Tortilla Soup

Tortilla Soup from The COmplete Guide to Vegan Food Substitutions (page 213)
Today's recipe comes from a little old book known as The Complete Guide to Vegan Food Substitutions: Veganize It! Foolproof Methods for Transforming Any Dish into a Delicious New Vegan Favorite. I say little, because this tome actually is little.  It's the size of your typical paperback novel, and fits easily into a purse or bag, so you can take it with you easily on shopping trips. 

The idea behind this book was for Celine and I to give noobs the knowledge to go forth and veganize any of their old favorite recipes. And it did!  Over the years, I have heard from and met many people who said this book has been absolutely invaluable in their transition to veganism. That makes me so very happy. (So happy, that Celine and I have already been working on The Complete Guide to (Even More) Vegan Food Substitutions, that is full of even more fun and innovative recipes and techniques for turning your favorite pregan recipes into cruelty-free dishes.)  What a lot of people don't realize, is that there are a ton of recipes in the book, too.  Lots of foods you might recognize from your pregan days, made vegan using all plant-based ingredients.  This tortilla soup is one of those recipes. 

Tortilla Soup
*Soy Free
*Gluten Free
*Wheat Free
*Nut Free
Traditional tortilla soup calls for actual tortillas to be cooked into the soup, but if you think about it, what’s a tortilla? Masa harina flour, mixed with water and a little fat, made into a tortilla and cooked. So why not cut out the middle man and add the masa harina right to the soup? This soup has a sweet tang at first bite, but the heat will sneak up on you. If you are sensitive to spicy foods, fish out the chipotle pepper before the final puree.
Serve garnished with tortilla chips and slices of fresh avocado.

2 tablespoons (30 ml) olive oil
1/2 of one white onion, roughly chopped
2 tablespoons (30 g) minced garlic
1 can (14 ounces, g) diced tomatoes with juices
8 ounces (227 g) tomato sauce
1 chipotle pepper in adobo sauce
1 tablespoon (15 ml) adobo sauce from the can
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon unsweetened cocoa powder
2 cups (470 ml) vegetable broth
1/4 cup (30 g) masa harina flour
Salt and pepper to taste

In a soup pot, heat oil over medium heat.
Add onions and cook for about 5 minutes, until translucent and fragrant.
Add in garlic and cook an additional 3 to 4 minutes.
Add tomatoes, tomato sauce, chipotle pepper, adobo, cumin, cinnamon, cocoa powder and vegetable broth. Stir. Bring to a boil, reduce to a simmer, cover and cook for 20 minutes.
Uncover, and stir in masa harina to thicken. Remove from heat. Using a blender, purée until smooth.

Yield: 2 big bowls, about 4 cups (940 ml)


The Peace Patch said...

Looks spinningly the kind of soup I want to serve in a scooped out hearty grainy bread bowl, especially on a windy rainy day like today. :)
The Complete Guide is so helpful...a great gift-giving book!

Kendy P said...

yum! served with some tortilla chips and it would rock!

2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni