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Tastes like vacation
This soup begins with a vegetable base, made hearty and thick with grits, and topped with a few goodies. Yes, it has jalapeños. No, it's not spicy. It is 100% delicious.

Posted by Clair Published See Clair's 7 projects »

  • Step 1

    Preheat oven to 400 degrees. Slice tortillas into thin strips and spread out on a cookie sheet. Bake for 10-15 minutes, tossing occasionally, until beginning to brown. Set aside.

  • Step 2

    Heat the oil over medium heat, and saute the onion and garlic until soft.

  • Step 3

    Add the water, bouillon, tomatoes, and three spices and bring to a boil. When boiling, add the jalapeños, reduce the heat, cover, and simmer for 30 minutes.

  • Step 4

    Turn off the heat and very carefully blend the vegetable base with an immersion blender.

  • Step 5

    Add the beans, corn, grits, and nutritional yeast. Turn the heat to high, and bring to a boil, stirring constantly. Keep soup at a light boil for 5 more minutes, stirring.

  • Step 6

    Turn off the heat and add the cilantro.

  • Step 7

    Ladle the soup into bowls and squirt a little lime juice over them. Top with vegan 'cheese', crispy tortilla strips, fresh avocado, and fresh cilantro.

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