| Prep: 15 mins | Cook: 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 8g | 1g | 60g |
| sugars | fibre | protein | salt |
| 9g | 13g | 12g | 0.88g |
Why I Love Mexican Vegan Aztec Soup
In my constant culinary journey, I often dive into the diverse world of gastronomy, my explorations enveloping not only my Pacific Northwest upbringing or Japanese heritage, but beyond. This time around, we will traverse the aromatic lanes of Mexican cuisine. And this creation, the Vegan Aztec Soup, is a personal favorite – combining a potpourri of flavors that strike a harmonious chord between tradition and contemporary veganism.
Capturing the Vibrant Mexican Spirit
Why am I drawn to this Vegan Aztec Soup? Simple, it is a culinary embodiment of Mexican culture, its sociable and convivial spirit. Bell peppers, onions, garlic, and black beans join forces to create a symphony of flavors, painting a bright palette on your taste buds. A dash of cumin and chili powder stokes the fires of this soup, evoking images of bustling Mexican markets, the intoxicating scents of street food stalls, and the warm, beckoning smiles of home cooks.
A Twist of Inspiration
While there wasn’t a singular chef who inspired this recipe, I’ve always admired the work of Rick Bayless. His dedication to Mexican cuisine and emphasis on fresh ingredients aligns with my own philosophy. I believe the Vegan Aztec Soup captures Bayless’ spirit: a respect for tradition coupled with an innovative approach.
This humble bowl of Vegan Aztec Soup connects me to every other cook who has ever cupped their hands around a steaming bowl of soup, feeling its warmth seep into their palms; who has ever closed their eyes and taken a moment to savor the first spoonful, the burst of flavors, the textural dance of crisp and soft.
A Genre-Bender of a Recipe
What excites me most about this recipe is its inherent flexibility. It introduces a beautiful balance of elements – the fiery flavor of chili, the earthy sweetness of corn, the mild luxuriousness of avocado. This harmony makes it a versatile offering, applicable to an array of situations and meals.
An accompaniment to a hearty main, a light lunch, or the leading star on a cold, rainy day – it serves all. Teamed with a good, crusty bread or served with a side of guacamole and chips, it creates a wholesome meal. Likewise, it wouldn’t be too far-fetched to pair it with a sushi roll, creating a fusion menu that bridges my love for Japanese cuisine and an appreciation of Mexican gastronomy.
Every bite of the Vegan Aztec Soup is a step towards crafting a communal dining experience, stimulating conversations and forging connections. Adventure awaits in every spoonful, a celebration waiting to be shared.
What You’ll Need
- 1 tablespoon Olive Oil
- 2 Bell Peppers, diced
- 1 large Onion, chopped
- 2 cloves of Garlic, minced
- 1 tablespoon of Cumin Powder
- 1 tablespoon of Chili Powder
- 2 cups of Corn Kernels, fresh or frozen
- 1 can (15 oz) of Black Beans, drained and rinsed
- 1 can (28 oz) of Diced Tomatoes
- 5 cups of Vegetable Broth
- 1 Lime, juiced
- Salt to taste
- Pepper to taste
- 1 Avocado, diced (for garnish)
- 1 handful of Cilantro, chopped (for garnish)
- 6 servings of Vegan Tortilla Strips (for garnish)
Method
Step One
Start by heating a large pot over medium heat. Pour the tablespoon of olive oil into the pot and allow it to heat up.
Step Two
Once the pot is hot enough, add the diced bell peppers and chopped onion into the pot. Cook these until the onion becomes translucent which should take about 5 minutes.
Step Three
Now, add the minced garlic, cumin powder and the chili powder into the pot. Stir everything together well and let it cook for another minute or so.
Step Four
It’s time to add the corn kernels into the pot. If you’re using fresh corn, you’ll need to cook it until it’s tender. If you’re using frozen corn, just cook until it’s heated through.
Step Five
Next, pour in the black beans and diced tomatoes (including the juice from the can of tomatoes). Stir everything together well.
Step Six
Pour the vegetable broth into the pot. Stir and let everything simmer together for about 20 minutes.
Step Seven
Juice the lime and add the lime juice to the soup to provide a tangy kick. Season with salt and pepper according to your taste.
Step Eight
Allow the soup to cool slightly before serving. When ready to serve, garnish each bowl with diced avocado, chopped cilantro, and vegan tortilla strips. Enjoy your Vegan Aztec Soup!
