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 !
- 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.