Here's another delicious soup recipe to keep you warm during this stormy gray weather. By the way, Hamilton survived "the worst" of the storm overnight and I hope that other areas were just as lucky. It looks like our East Coast friends in the States haven't been as lucky and I hope they've seen the worst of it as well.
On with the recipe...
6-8 Servings
Ingredients
1 pablano pepper
1 15-ounce can tomatoes, preferably no salt added
2 tablespoons plus 2 teaspoons coconut oil, divided
1 medium white onion, diced
3 cloves garlic, peeled and chopped
3 cups vegetable broth
3 cups water
1 14-ounce package extra-firm tofu
1 cup fresh corn kernels
1 cup white hominy
2 teaspoons cumin
1 teaspoon chilli powder
sea salt, to taste
1 teaspoon freshly ground black pepper
1/4 cup cilantro leaves
1 ripe large avocado, cut into 1/4-inch cubes
1/2 cup shredded vegan cheddar cheese (I used Daiya)
1/2 - 1 lime, juiced (optional)
Directions
- Holding the poblano pepper with metal tongs, quickly toast it by turning it an inch or two above an open flame for a few seconds, or place it under the broiler (turning every minute or two) until the skin is slightly charred.
- When cool enough to handle, peel, stem and seed the poblano pepper, break it into pieces and put it in a blender along with the tomatoes and their juice.
- Heat 2 tablespoons oil in a soup pot over medium heat. Add onion and garlic and cook, stirring frequently, until golden, 6 to 9 minutes. Transfer the onion and garlic to the blender with the tomato mixture. Process until smooth.
- Return the pot to medium heat. When quite hot, add the puree and stir almost constantly until thickened to the consistency of tomato paste, about 6 minutes. Add broth, water, cumin and chilli powder. Bring to a boil, then adjust heat to maintain a simmer.
- Drain tofu, rinse and pat dry; cut into 1/2 inch cubes. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add the tofu and cook in a single layer, stirring every 2 to 3 minutes, until beginning to brown, 6 to 8 minutes total. Add the tofu to the soup and simmer for 30 minutes.
- In the last few minutes, stir in the corn and hominy. When heated through, stir in cilantro leaves and lime juice and serve. Garnish with some avocado and tortilla strips.
Ves xx
Ps: This was inspired by my mom's Chicken Tortilla Soup. I used to love that soup and one day I will figure out all of the flavors that went into making that soup so delicious (minus the chicken, of course). ;)
