Vegan Nacho Soup (Grain, gluten, nut & sugar-free) , tummy warming goodness
Hi all ! I got to be honest with you, since starting to prepare to move house I’ve lost a bit of my creative mojo in the kitchen, life is cray cray, but I did get inspired by a take on nachos, but in a soup, that I saw on Amuse Your Bouche a few days ago. I “intensive-ised” this vegan nacho soup, added my own little fav flavours & added a fresh capsicum salsa topping & some carrot chips.
This was totally delish. Like, I sat down, and just ate it, in silence. I thought to myself, I do need to put this one up, it just needs to be done, I reckon if you love Mexican food like I love Mexican food, you are going to LOVE this soup. its got sweetness, bitter, salty, tart & of course crunch from the chips.
Anyway, without further ado, here is my new Nacho Soup !
Joni
- 1 tbs olive oil
- 1 red onion, diced
- 3 cloves garlic, minced
- 2 tsp cumin
- 1/2 tsp paprika
- 1 tsp chili powder
- 1 sachet (50g) of low salt tomato paste
- 4 cups salt reduced stock (I use Massel vegan chicken stock)
- 400g tin no added sugar crushed tomatoes
- 1 medium zucchini, roughly chopped
- 1 cup of cauliflower florets, roughly chopped
- 3 thick carrots cut into long thin rounds on the diagonal (see pic.)
- 1 tbs dried parsley flakes
- 2 tsp onion powder
- 2 tsp chilli powder
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tbs olive oil
- 1/2 cup red capsicum, diced
- 1/2 cup red onion, diced
- 1/2 cup coriander, finely chopped
- 2 tbs lemon or lime juice
- 1/2 tsp ground cumin
- Pinch salt
- Pinch cracked black pepper
- NB. You can also add 2 tbs of chopped jalapeno peppers if you like them
- If using the salsa on top, do this recipe first to allow its flavours to develop.
- Heat a large saucepan over medium heat. Add the olive oil, onion, garlic, cumin, paprika & chilli & cook for 5 mins.
- Add tomato paste, stock, tomatoes, zucchini & cauliflower. Bring to the boil then reduce heat to low and cook for 30 mins or until cauliflower is nice & soft.
- Blitz with a stick blender or similiar until smooth & creamy. This can take some time but it does come together. NB. Make sure the cauliflower is really well cooked or else could be a little grainy.
- Taste & add salt or black pepper if needed. If you are not going to do the salsa on top, add 2 tbs lemon juice or to taste.
- Preheat oven to 210oC & place a tray in the oven to warm up. Cut the carrots. Mix with all other ingredients.
- Place in a single layer on the pre-heated tray. Cook for 10 mins, then turn and cook for a further 5-10 mins. Check that they do not burn, as it can happen very quickly. I recommend setting a timer so you don't forget them, especially if cooking the soup at the same time.
- Stir all ingredients together & pop in the fridge to develop the flavours while you cook the soup.
- Add the soup to the bowls, top with a spoonful of the salsa, a few carrot chips & some coriander and a squeeze of lemon juice.
- You can also top the soup with just fresh coriander, a shake of paprika &/or jalapeno peppers.
- You can buy Jalapeno peppers in a jar in the Mexican section of the supermarket
- The soup freezes very well.
- The salsa keeps in the fridge for at least three days.
- If you are not doing the salsa, please add a squeeze of lemon to the soup to give it the acidic kick it needs amongst the sweetness of the tomatoes.
Marian
September 28, 2016
What an easy dish to cook. It is so tasty and filling. Next time I will make the salsa to try with it.
Soup, didn’t have zucchini so used carrot, made it a little sweet. I also used my thermomix home made stock with added water.
Chips, I didn’t have dried parsley flakes so used Italian herbs, didn’t have onion powder so did without.