Soy Curl Tortilla Soup

tortilla soup (23)

It’s fall. Yay! Fall is my favorite season. The leaves are already changing colors and floating to the ground. Every day Tom brings me in a beautiful leaf or two that he finds on his walks with Benny.

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It’s getting colder too and lately I’ve been craving soup. I’m loving the combination of tomatoes and black beans in soup and I got it in my head to make a tortilla soup. And since I’m on a quest to make 100 recipes with Butler Foods Soy Curls, I decided to make a soy curls tortilla soup.

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Soup is magical. The payout is always so big compared to what you put into it. Veloce, easy and then you have a big pot of delicious comfort.

This tortilla soup has onions, peperoni, chile peppers, jalapeno and lots of my favorite spices like cumin, paprika, chile powder and coriander. E aglio. Naturalmente, aglio.

It’s tomato-y, spicy and so colorful – the red of the tomatoes, the purple onions, the yellow corn, the black beans and the green celery. Even without the toppings, it’s a beautiful soup.

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The soy curls get added in as is and they soak up all the spices and flavors like tender strips of chicken – but without the killing chickens part.

For toppings, I cut up some avocado, calce, red onion and scallions. I cut corn tortillas into thin strips and fried them up until they were crisp. You can bake them too if you prefer. Vegan sour cream and/or vegan cheddar would be good too.

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This soup is warm, spicy and packed with flavors. All the different veggies, soy curls and tortilla strips give it lots of different textures. This is not just a bowl of soup; it’s a meal. Godere!

Soy Curl Tortilla Soup

tortilla soup (21)

GF

2 cucchiaino. + 2 Tbs. olio vegetale

1 cipolla grande, tagliato a dadini

3 gambi di sedano, tagliato a dadini

2 peperoni rossi, tagliato a dadini

1-4 oz. può peperoncini verdi

1 pepe jalapeno, semi e tagliato a dadini

4 spicchi d'aglio, tritato

4 oz. Butler Foods Soy Curls

2 Tbs. cumino macinato

2 Tbs. Cile rosso in polvere

1 Tbs. coriandolo macinato

1 Tbs. poultry seasoning

1 Tbs. paprika

2 cucchiaino. pepe nero

2 dadi da brodo vegetale

¼ cup tomato paste

1-15 oz. può dadini i pomodori

2-15 oz. può fagioli neri

3 Tbs. farina di mais + ¼ cup water

1 ½ cups corn kernels

8 tortillas di mais

Sale kosher

Lime

Guarnizioni: Avocado, cipolla rossa, panna acida vegan, cilantro, prezzemolo, scalogno, formaggio vegan

Calore 2 cucchiaino. oil in a large soup pot. Soffriggere la cipolla, celery and bell peppers for 3 minuti. Stir in the green chiles, jalapeno and garlic. Lasciate cuocere per 2 minuti. Add the soy curls and mix to coat in the aromatics. Mix in the seasoning and bouillon cubes. Break up the cubes with a wooden spoon. Add the tomato paste and mix to coat the veggies and soy curls. Cuocere per 2 minuti. Add the tomatoes and 6-8 tazze di acqua. Portate il brodo a ebollizione.

Reduce the heat to low and add the black beans. In una tazza, mix the cornmeal and water and add that mixture to the pot. Let the soup simmer for at least 30 minuti. Add the corn shortly before serving. Add kosher salt to taste.

In una padella, caldo 2 Tbs. olio vegetale. Thinly slice the tortillas into strips and add them to the skillet. Season if you want with paprika, garlic powder or chile powder. Fry until crisp. Transfer to a paper towel-lined plate and sprinkle with kosher salt.

Test the soup for any seasoning adjustments. Ladle into bowls and top with crispy tortilla strips, calce, avocado, cipolla rossa, sour cream or whatever toppings you like.

tortilla soup (34)

Gli “V” Parola: Ditelo. Mangia. Live it.

Soy Curl Tortilla Soup
Autore: 
Tipo di ricetta: Zuppa
Cucina: Messicano
 
Ingredienti
  • 2 cucchiaino. + 2 Tbs. olio vegetale
  • 1 cipolla grande, tagliato a dadini
  • 3 gambi di sedano, tagliato a dadini
  • 2 peperoni rossi, tagliato a dadini
  • 1-4 oz. può peperoncini verdi
  • 1 pepe jalapeno, semi e tagliato a dadini
  • 4 spicchi d'aglio, tritato
  • 4 oz. Butler Soy Riccioli
  • 2 Tbs. cumino macinato
  • 2 Tbs. Cile rosso in polvere
  • 1 Tbs. coriandolo macinato
  • 1 Tbs. poultry seasoning
  • 1 Tbs. paprika
  • 2 cucchiaino. pepe nero
  • 2 dadi da brodo vegetale
  • ¼ cup tomato paste
  • 1-15 oz. può dadini i pomodori
  • 2-15 oz. può fagioli neri
  • 3 Tbs. farina di mais + ¼ cup water
  • 1 ½ cups corn kernels
  • 8 tortillas di mais
  • Sale kosher
  • Lime
  • Guarnizioni: Avocado, cipolla rossa, panna acida vegan, cilantro, prezzemolo, scalogno, formaggio vegan
Istruzione
  1. Calore 2 cucchiaino. oil in a large soup pot. Soffriggere la cipolla, celery and bell peppers for 3 minuti. Stir in the green chiles, jalapeno and garlic. Lasciate cuocere per 2 minuti. Add the soy curls and mix to coat in the aromatics. Mix in the seasoning and bouillon cubes. Break up the cubes with a wooden spoon. Add the tomato paste and mix to coat the veggies and soy curls. Cuocere per 2 minuti. Add the tomatoes and 6-8 tazze di acqua. Portate il brodo a ebollizione.
  2. Reduce the heat to low and add the black beans. In una tazza, mix the cornmeal and water and add that mixture to the pot. Let the soup simmer for at least 30 minuti. Add the corn shortly before serving. Add kosher salt to taste.
  3. In una padella, caldo 2 Tbs. olio vegetale. Thinly slice the tortillas into strips and add them to the skillet. Season if you want with paprika, garlic powder or chile powder. Fry until crisp. Transfer to a paper towel-lined plate and sprinkle with kosher salt.
  4. Test the soup for any seasoning adjustments. Ladle into bowls and top with crispy tortilla strips, calce, avocado, cipolla rossa, sour cream or whatever toppings you like.

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7 Le risposte alla Soy Curl Tortilla Soup

  1. Linda Gennaio 21, 2016 a 12:58 pm #

    Una domanda…no, 2 domande! Do you rehydrate the soy curls first?? What brand of bouillon cubes do you use?? I bought some soy curls but I haven’t used them much. They are a little intimidating to me because it’s a little hard to get flavor into them. Any help would be appreciated. 🙂

    • Rhea Gennaio 21, 2016 a 1:04 pm #

      Hi Linda, you don’t have to rehydrate soy curls for soup since they’ll be sitting in liquid the whole time. They’ll soak up the yummy soup. Usually I have Edward and Sons bouillon but if I can’t get that, whatever veggie bouillon cubes the store has. Per “pollo” oppure “manzo” aromatizzato, Edward and Sons and Imagine both have those cubes.

      Non fatevi intimidire. Soy curls are just like tofu. Use marinades to rehydrate them, spice blends to flavor them. They’re so good. Look at all my other soy curl recipes to see how I cook with them. xoxo

      • Linda Gennaio 21, 2016 a 1:26 pm #

        Hi Rhea!! Thank you so much for your help!! I am going to give it a try and I will let you know how I do.

  2. marty6546 Settembre 25, 2015 a 8:11 pm #

    I hope so. I search through you site to find them.

  3. marty6546 Settembre 25, 2015 a 5:16 pm #

    I am making this soup this week! I love soup and I LOVE SOY CURLS. I wish you would publish a soy curls cook book.

    • Rhea Settembre 25, 2015 a 5:45 pm #

      Thanks Marty! I love soy curls too. Maybe that cookbook will happen 😉

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