Vegetarian Tortilla Verde Soup

 

Vegetarian Tortilla Soup Recipe: Soup Recipes

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Caldo Verde Portuguese Sausage Kale Soup Food Wishes

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Vegetarian Tortilla Soup Recipe

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Preparation. -Place cilantro, garlic, onion, kale and tomatillos into a food processor and blend until smooth (a little chunky is ok). -Heat oil in a large pot over medium heat. -Add you blended mixture to the pot, season with cumin and sauté for 3-4 minutes or until fragrant and bubbly. Directions. Heat oil in a Dutch oven over medium-high heat. Add onion, garlic and jalapeno pepper; cook and stir until tender, 3-5 minutes. Add broth, quinoa.

FOR THE TORTILLA SOUP: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add onion and sauce 5-7 minutes, or until tender. Add garlic, chili powder, cumin, oregano, chipotle chili powder, and salt. Add tortillas, tomatoes, beans, zucchini and jalapeñp to soup.

Cover; simmer until zucchini is tender, about 5 minutes. Season with salt and pepper. Ladle. Soup.

In a large stock pot on medium heat, add one tablespoon avocado oil. Once the oil is hot, add chopped onion and saute until they are slightly translucent, stirring frequently, about 7-8 minutes. Add 1 teaspoon cumin, 1 teaspoon oregano, garlic, and jalapeno.

Saute an additonal 2-3 minutes, stirring frequently. Place some of the avocado, radishes, tortilla strips, and queso fresco (or feta) at the bottom of 2 to 4 bowls. Divide the soup between the bowls. Top the soup with the remaining avocado, radishes, tortilla strips, and queso fresco (or feta).

Garnish with some cilantro and serve with lime wedges and hot sauce, if desired. Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining.

A delicious tortilla soup for vegetarians! The veggie chicken is optional, but adds a nice texture that will please purists. This soup has a strong tomato-chile broth that is balanced out with the sweetness of the red onion and the sweet corn. Topped off with crisp tortilla strips and creamy avocado chunks makes it one satisfying, hearty tortilla soup! Servings 8 cups.

Vegan Tortilla Soup This soup is a favorite in our home. We make it at least 2 times a month, if not weekly. The base is a simple combination of vegetable broth, onions, garlic, fresh jalapenos, lots of cilantro, and a few basic spices.

List of related literature:

In its original form, this soup is parve (and vegan) and is delicious as is.

“The German-Jewish Cookbook: Recipes and History of a Cuisine” by Gabrielle Rossmer Gropman, Sonya Gropman
from The German-Jewish Cookbook: Recipes and History of a Cuisine
by Gabrielle Rossmer Gropman, Sonya Gropman
Brandeis University Press, 2017

This soup should be made with dried, not canned, beans, since the cooking liquid becomes the delicious broth, which is untouchable by any storebought vegetable stock.

“The Heart of the Plate: Vegetarian Recipes for a New Generation” by Mollie Katzen
from The Heart of the Plate: Vegetarian Recipes for a New Generation
by Mollie Katzen
Houghton Mifflin Harcourt, 2013

Ingredients: Tomatoes, black beans, red chile beans, water, onions, celery, tomato paste, corn, peas, green beans, sweet potato puree, canola oil, basil, parsley, green pepper, garlic, tamari soy sauce (water, soybeans, sea salt), honey, vinegar, spices, sea salt.

“History of Soy Sauce (160 CE To 2012)” by William Shurtleff, Akiko Aoyagi
from History of Soy Sauce (160 CE To 2012)
by William Shurtleff, Akiko Aoyagi
Soyinfo Center, 2012

FOR THE SOUP: While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, cilantro and oregano, and ¹∕ teaspoon salt to boil over medium­high heat in large saucepan.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Place all of the ingredients (garbanzo beans, kale, parsley or cilantro, rolled oats, onion, lemon juice, garlic, coriander, cumin, and paprika) into a food processor, and process until the mixture is well blended and starts to stick together.

“Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar” by Cathy Fisher
from Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar
by Cathy Fisher
Green Bite Publishing, 2016

EASY VEGETARIAN BLACK BEAN SOUP Substitute 3 cups vegetable broth for chicken broth and omit chorizo.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Add in broth, tomatoes, cumin, chili powder, paprika, salt, and cilantro.

“The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy” by Audrey Roberts
from The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy
by Audrey Roberts
Adams Media, 2019

Serve the soup in heated bowls or cups and garnish each serving with a generous portion of fried tortillas, pasilla chiles, avocado, and queso fresco.

“The Professional Chef” by The Culinary Institute of America (CIA)
from The Professional Chef
by The Culinary Institute of America (CIA)
Wiley, 2011

Add the broth, tomato, and cilantro, bring to a boil, and boil for 4 minutes.

“Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy” by Maria Emmerich
from Easy Dairy-Free Ketogenic Recipes: Family Favorites Made Low-Carb and Healthy
by Maria Emmerich
Victory Belt Publishing, 2018

In the Vegetarian Chili recipe in the Recipe file, which is located within the Culinary Nutrition website at www.culinarynutrition.elsevier.com, carrots, garlic, mushrooms, onions and bell and chipotle peppers intermingle with basil, chili powder, cumin and oregano for a substantial and mouthwatering experience.

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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58 comments

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  • This might be a silly question but if we wanted to add chicken, would I just add in the fillet uncooked and then let it cook w the rest of the items?

  • Can you just use the soup setting instead of manual? I don’t have the manual setting.

    Also for the salsa verde any other substitutes you can use?

    Is there a reason you did jalapeños as a topping instead of one of the dump ingredients?

  • We make this on a weekly basis now! Love love love it! And we swap out the salsa verde for red salsa and works just as well for anyone wondering!

  • It does not look bad, but it’s definitely not Mexican (not because it is vegan version or something but because it not a Mexican recipie), I can see the “mexican” inspiration to some extent, I guess, but as a mexican I think mexican food is very weirdly interpreted outside of Mexico and most food is tex-mex rather than mexican. Also is really, really hard to talk about mexican food as a monolith, because food is extremely different form region to region.

  • The soup and the color look so good. I have all of the ingredients except for the avocado, so I will definitely make it this weekend. Love your channel!

  • This is not our caldo verde soup! First of the cabbage is a Portuguese one, not kale., it’s actually called galega cabbage! It’s takes less water! The potatoes are complete mashed! Everything is wrong. Although I appreciate showing off our food, please check the ingredients first! That’s just an ugly soup! I would never eat that! Kale… Come on you just ruin one of the best soups ever. I showed this here in Portugal to other Portuguese people and all were in shock saying that’s not our soup, doesn’t even look like it! You mashed the potato with a magic blender! Half the water you have. I mean it’s just wrong! Love from Portugal. Below you have the real caldo verde and how every Portuguese makes it https://youtu.be/0ftnWOwll5c

  • Honestly I went through your videos and automatically thought “vegan? Oh man, I’m not vegan..” But I’m so happy I watched some of them anyways! You are very concise and direct with the ingredients/steps, AND you provide the ingredients with directions in the description?! Love it!! Will be trying this one. Thanks:)

  • All you prepare is really delicious!!! I love asian food but this particular Mexican soup is one of my favorite: I at it in a small restaurant in Monterrey; now I can make it my self…cool!!!

  • I like to add diced fresh tomato and avocado to mine at the end and of course lettuce, onion, radish, and cilantro. I love a chunky soup

  • It Looks mexicanish, I admired the simplicity of the recipe but with all the respect to you and your channel I will definitely substitute some ingredients. Great video, love the music.

  • Thank you for the recipe. I made it and it’s so delicious. I also squeezed in some lime juice then threw the lime in the soup and it added a beautiful, aromatic flavour. At the end I topped it off with spring onion which added more freshness. Will definitely be making this again in the future. Thanks again.

  • Okay Chef John I made this soup today and I gotta say, I’m not a fan. I think I underestimated how BITTER kale is and unfortunately it’s bitterness flavors the whole soup. For anyone else thinking to try this I would suggest (unless you LIKE the bitter taste of kale) you substitute with collard greens or spinach. Or if you are going to use kale, cook it separately first, drain off the bitter liquid and THEN add it to the pot. Wish I had thought of that before but I will do it next time if I’m ever brave enough to try this recipe again.

  • Well… That soup might be very nice but have really nothing to do with the real Portuguese Caldo Verde…
    The real Caldo verde is a Portuguese tradition and it have a very portuguese species of kale on it, only found in Portugal and Galicia in Spain, shoped in a very different way. Ahhh…and you also forgot garlic, I would use some 3 ou 4 pieces on that recepie, BTW the sausage is not even close to the tradicional Portuguese one that we use on Caldo Verde…it’s called Portuguese Chouriço… 😉
    So..as a nice soup yes…but call it “Portuguese Caldo Verde” honestlly…?
    (This is the only kind of kale that you use in the real Portuguese Caldo Verde photo here: https://1.bp.blogspot.com/-XfAsZKXQwgE/UwE4aZq09vI/AAAAAAAAB3E/zsmRY2rMGVE/s1600/DSC00008.JPG

  • Hi Wil, can’t open your website to order your cookbook! it doesn’t stop charging. By the way, i’m so happy to finally find a great youtuber who cooks vegan ramens!! thank you!

  • Yumm can’t wait to make this,
    Thank you!
    in your opinion….does it Need the veg stock or is it still plentiful with water? Cheers Will

  • 3:20 i just assume that Chef John get’s bulk orders of Parmigiano-Reggiano and cayenne, probably by the dump truck load or at least pallet load.

  • Thankfully I managed to persevere through the terribly monotonous vocal delivery and made this soup. I used chorizo and served it with garlic bread; absolutely stupendous! Not sure I could listen to any more though, the voice drives me barmy.

  • Uh i dont know why you girls are doing mex vegetarian recipes, but i think that they are delicious! This recipe looks alot like one that i make. Im trying out this one

  • Anyone would love this soup. All those flavors and veggies. I would omit the mushrooms since I’m allergic, but otherwise awesome recipe!

  • “just give it a good stir” (lol-usually Anuja). I have a question.

    You two always use the flat, purple onions, rather than the yellow globe onions which are sweeter and can be carmelized. Why? Is that a quirk of Indian food or just your own preference?

    Put out a DVD of all your recipes and I’ll buy it!

  • This is the third batch of this recipe. it is delicious. Now that everyone is ripping their winter kale from their gardens, we are swimming in it. Also used yukon golds….because we have ’em. Also used home made chicken broth…because what else do you do with a rotisserie chicken?

  • In my family it was always menudo for Christmas but honestly I think pozole is much more flavorful. This will be the second time making vegan pozole and this time it’s for Christmas. This will definitely become a holiday tradition for this vegan and when I get the hang of it and find a recipe I like it’ll become a staple in my dinner recipes. Can’t wait to try this recipe. Thanks!

  • You are my first Mexican cook, very special and authentic. I love your video. It’s fresh and every scene is so beautiful. I definitely liked and subscribed �� I also have a baking channel, would you like to give me a little support too? Hope to hear from you soon �� �� ��

  • Tortillas usually come pre-cooked, you just have to heat and serve. But, yes, we (chopped) and added them right out of the package.

  • Made this too.. making a lot of these recipes.. my 3 year old girl is now “chef John from foodwishes.com” and it’s freaking adorable

  • Looks good, and I am eager to experience what this tastes like. I love simple quick recipes. I think I may try the suggestion from the comment thread by using the scotch bonnet like a bay leaf and removing it when done.

  • Omg this looks crazy���� im gonna try it tomorrow and I don’t understand these videos must get likes like crazyyyyy
    Wish you luck chef����‍��

  • We use chouriço, not linguiça never use chicken stock and the cabage is tronchuda portuguesa not that one, if you want to do it the right way

  • In my family, the recipe is:
    1) water
    2) potato
    3) kale finely chopped (hair style)
    4) olive oil
    5) salt
    The sausage is just optional, for a meatier version, but no onions.

  • Hello Wil!����This soup is very flavorful with mild chilis! The smoked paprika and other spices make this an excellent quick & easy soup to make. Thank you! Reilly☘️

  • I made this for lunch today and it was soooooo delish! I can’t wait to try it when the weather turns cold again. I can see trying many variations depending upon what produce is available:0)

  • Kale shouldn’t be cooked more than 3 minutes is like parsley or garlic loosing all valuable vitamins and minerals.
    Is to much oil. No, not my way but thank you any way for sharing.

  • Finally. A kale disposal technique. I cannot tell you how much we enjoyed this recipe. We only had a smoked rope sausage a la Kroger’s Private Selection brand. I added some garlic and otherwise stayed true to the recipe. I no longer have visions of chopping down my wife’s beloved kale trees.

  • We’ve heard that veggies with color provide a little more nutrients. Also, many times, we don’t want the extra sweetness that the yellow onions will give. But, in general, any onion will work and on occasion, we do use the yellow or white onions.

    Regarding the DVD, we have one available on our website called “Stress Free Party with ShowMeTheCurry”. It has a full menu (from appetizer to dessert) with tips and timeline of planning the perfect “Indian” party.

  • A more labour-intensive variant would substitute meat balls-or even gnocchi-for the sausage. Or, go wild, and slice up some boudin to lurk amongst green leaves……which could morph into shreds of daikon (sp?)……or even turnips…???!

  • this is some other soup, not Caldo Verde! by the way, traditionally Caldo verde soup has no Salami on it, this was something that wealthier people added to it later. the Original soup takes only, lots of garlic, white Onion, potatoes and Kale, and salt and olive oil for flavour. Obviously this guy knows near to nothing about Portuguese traditional cuisine and culture.

  • I just found your channel today, I LOOOOVE it! Great job! I will definitely be trying out your recipes. I can’t wait to try the tamales!

  • having some portuguese blood in my veins, this is real caldo verde. portuguese use collard greens instead of kale, and water instead of chicken broth. i will try it with broth and it may probably taste better. even the pronunciation of it by our so dear chef is quite ok. congrats. its a perfect comfort food for chill winter days. enjoy.

  • @zjaylooz
    Any kind of hot pepper (green chili) will work. You can easily find cumin powder in the spice aisle of your local grocery store or at any Indian grocery store.

  • Lovely to see this soup on your channel. I make it often. In Portugal the greens are cut into fine strips so that they look like grass. And, of course, grass soup is what we used to call it as kids. I chop by hand but I have seen a machine that does the work,and in Porto you can buy the greens ready chopped. which makes it even simpler to make. Thanks for making this!

  • Being half Irish and Galician… This soup is from Northern Spain, but Northern Portugal and Northern Spain is roughly the same culturally.

  • The recipie was excellent. I followed all the steps except for vegetable stock, I used chicken. It came out excellent. Infact better than any restaurent. Keep up the good work ladies! And looking forward to more recipies.

    Thanks,
    Dipankar

  • Honestly, I’m not even into spicy food but man, after watching almost ALL of you recipes, I’m just: BRING ALL THE PEPPER PLEASE!!!

    I appreciate a lot the way you make food and mostly, how you enjoy every meal! <3 A lot of admiration from Brazil!! Keep with this passion and incredible videos!

  • Thanks Chef. I substituted andouille for linguica, and collards for kale. Also, I used 48oz of broth, and 16oz water. I think I used a bit too much cayenne for most (2tbsp), but I prefer a spicier green.
    This recipe is tremendous

  • We used to make something we called Caldeya (probably not spelled right) a Mexican stew. It is a rather runny stew with round steak cut up small, jalapeno, onion and potato and lots of juice. It seems like it gets spicer when you reheat it. I think I’ll try a variation with deer meat, serrano and rutabaga, of course onion and garlic and I like the kale idea. Maybe some oregano. You know, the know the good flavor stuff.

  • ya know….I usually zip through videos to get past the repetitive boring stuff and right to the interest. But not yours chef John. I watch your videos from start to finish…wishing I could jump through the screen and have a taste of whatever delicious concoction you’ve whipped up for us. This…as always….looks delicious!

  • TIP.
    I cook a lot of afro carribean food. If you don’t like all the heat from the scotch bonnet, you don’t need to omit it. Instead of chopping it, add it whole when simmering and remove before serving just like you would a bay leaf. That way you get a nice bit of heat and flavour without setting your mouth on fire �� x

  • This is not Mexican food, its Mexican inspired food. When you taste real Mexican food you will know it. It is way different than than you get in Canada or the united states.

  • Just cook the potatoes,onions and chouriço,nothing fried,when you have it ready you cook the kale,cut very thin! You cut the chouriço in thin slices and put 3 or 4 pieces in each serving!

  • My modified version is to use 2 lbs of ground Italian sausage, and freeze dried hash brown potatoes. It isn’t Portuguese, but it is heavy on the meat and potatoes. With buttered bread it’s a meal in itself.

  • Very similar to Kielbasa and cabbage that I learned from my mom. Only difference is that I use kielbasa, beef broth, cabbage, don’t mash the potatoes and add carrots. A very good boiled dinner.

  • thank you so much I’ve been looking through vegan Poole recipes and this is the most authentic and exactly what I’m looking for. yumm!

  • I made this last night and I am so proud of myself!! This is definitely the best thing I have made in a long time! Thank you so much for sharing this video!

  • Easy no complicated for my American husband likes. The series queen of south he heard. there pozole. I will cooking tomorrow for him. I will put 3 Chile’s de árbol he he he Gracias

  • That Linguisa looks suspect. my neighbor made her own and it had a Wine Red Color.She wine cured it then smoked it. I have never eaten its equal and the fact that my hometown was 20% Portuguese, so i have had my share of it.

  • I would put it differently because my lot would probably be thrilled at the ‘stripping’ part..the smarter ones would actually get it lol. It’s not time for new friends yet.

    Btw, squeezing your kale improves the texture, softens it a bit.

  • Just made this recipe and followed it to a T. Very delicious and very thick. Next time I will simmer it covered so I won’t lose so much liquid as I had to add a cup and a half or so of water afterward when there were criticisms of it being too THICC and I agreed. If left alone, the potato sinks to the bottom and makes a huge lump of mashed potatoes in the pot, stir well before serving. Next time I may add more a bit more sausage. Be sure to skim the fat off the top as it simmers for aesthetic appeal.

  • could i just use tortillas vs Tortilla chips? I ask cause I have tortillas but no chips.. and if i don’t have to buy them I wont..