Mexican · Serves 2
with Cilantro & Blue Corn Tortilla Chips
This hearty, flavorful vegan soup is ready in under 30 minutes and cooks in one pot, making cleanup a breeze! Cauliflower and beans are simmered in a richly-spiced broth—veggie stock, onion, green pepper, tomatoes, and Southwest seasonings—until tender. Garnish with fresh cilantro and serve crunchy blue corn tortilla chips alongside for a SOUP-er supper.
Wash and dry produce.
Halve, peel, and dice onion. Core, deseed, and finely dice green pepper. Dice tomato into ½-inch pieces. Cut cauliflower into bite-size pieces.
Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes.
Add another drizzle of oil. Stir in Southwest Spice Blend, Mexican Spice Blend, diced tomato, and tomato paste; cook, stirring, until fragrant, 1 minute.
Once veggies are slightly softened, 2-3 minutes, add beef or turkey to pot. Cook, breaking up meat into pieces, until cooked through, 4-6 minutes. Cook through the rest of the step as instructed.
Stir beans and their liquid, cauliflower, Tex-Mex paste, stock concentrate, and 1½ cups water (2½ cups for 4 servings) into pot with veggies.
Bring to a simmer, then cover and reduce heat to medium low. Cook until cauliflower is tender and soup has thickened slightly, 10-12 minutes. TIP: If soup isn’t thick enough, cook until it reaches desired consistency. If soup seems too thick, add a splash more water.
Taste and season with salt (we used 1½ tsp; 2½ tsp for 4 servings) and pepper.
Pick cilantro leaves from stems.
Divide soup between bowls and sprinkle with cilantro. Serve with tortilla chips on the side.
Ground Turkey is fully cooked when internal temperature reaches 165°.
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