Channel: Forks Over Knives

Category: Education

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Description: Vegan Tortilla Soup - Click SHOW MORE for the Full Recipe Whether you are a beginner or a veteran, these whole-food, plant-based recipes are for you. Find our extensive recipe archive here ▸ forksoverknives.com/recipes Download top-rated Plant-Based recipe app today ▸ forksoverknives.com/app SUBSCRIBE to Forks Over Knives ▸ SUBSCRIBE to Forks Over Knives ▸ youtube.com/user/ForksOverKnives?sub_confirmation=1 TURN ON NOTIFICATIONS 🛎 Full Recipe Here ▸ forksoverknives.com/recipes/tortilla-soup INGREDIENTS: 6 corn tortillas 6 large tomatoes, halved 2 red bell peppers, halved 8 ounces mushrooms, roughly chopped (about 2 cups) ½ yellow onion, roughly chopped 3 cloves garlic, roughly chopped 2 teaspoons ground cumin 2 dried chipotle chiles 5 to 7 sprigs fresh cilantro 2 teaspoons smoked paprika ½ teaspoon chili powder Sea salt 2 cups fresh or frozen corn 2 cups fresh or frozen green peas ½ cup thinly sliced green onions white and light green parts, for serving ½ cup chopped fresh cilantro, for serving 1 avocado, diced, for serving ½ cup chopped tomatoes, for serving (optional) ½ Meyer or other lemon, for serving DIRECTIONS: -Preheat the oven to 400°F. Line a baking sheet with parchment paper. -Cut the tortillas into ¼-inch strips and spread on the baking sheet. Bake until crispy, 20 to 25 minutes. Set aside. -Meanwhile, place the tomatoes, bell peppers, mushrooms, onion, garlic, cumin powder, chipotle chiles, cilantro sprigs, and 1 cup water in a large soup pot or Dutch oven. Bring to a boil over high heat. Reduce the heat to medium, and simmer, covered, stirring occasionally, until the vegetables are tender, 20 to 30 minutes. -Remove and discard the chiles and cilantro sprigs. Transfer the soup to a blender or food processor. Blend until smooth. Pour the mixture back into the pan. Add the smoked paprika, chili powder, salt to taste, and 2 cups water. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the soup thickens, about 10 minutes. -Add the corn and peas and cook until tender but still crisp, about 5 minutes. -To serve, garnish each serving of soup with green onions, cilantro, avocado, tomatoes, if using, and the reserved corn strips. Squeeze some lemon juice on top. FOLLOW FORKS OVER KNIVES ON SOCIAL MEDIA TWITTER ▸ twitter.com/ForksOverKnives INSTAGRAM ▸ instagram.com/forksoverknives FACEBOOK ▸ facebook.com/forksoverknives PINTEREST ▸ pinterest.com/forksoverknives EXPLORE MORE ABOUT FORKS OVER KNIVES Homepage ▸ forksoverknives.com The Film ▸ forksoverknives.com/the-film #1 Plant-Based Vegan Meal Planner ▸ forksoverknives.com/meal-planner Cooking Course ▸ forksoverknives.com/cooking-course Top-Rated Plant-Based Recipe App ▸ forksoverknives.com/app Books & Magazines ▸ forksoverknives.com/books-magazines About Forks Over Knives’ Recipe: Forks Over Knives recipes and articles are created by a large community of chefs, authors, doctors, and other health professionals representing an array of specialties, from preventive and lifestyle medicine to nutrition, cardiology, psychology, and more.