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Tortilla Soup – Soup for the soul, spice for life

Tortilla Soup – Soup for the soul, spice for life
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The smell of this cooking all day makes it hard to concentrate. When I first made Tortilla Soup, all 3 kids came in at separate times asking what I was making. It was like in the old cartoons where they came floating in on the smell. The same thing also happened the last several times I made it.

The simple ingredients don’t seem to offer much. Sure, chili flakes, but why Maple Syrup. Sometimes you just have to try it out though. This one was sitting around for quite a while but it kept on coming up. Should we or shouldn’t we? That is the question.

Then I decided to pull a Nike and Just Do It! Without a second though I tossed everything in the slow cooker, even the maple syrup, and waited to see what would come out. Since then we have been having it about once a week. The kids can’t get enough and neither can I!

When I make it for the family, my kids add a mild mustard based hot sauce on it. I put a hotter curry based hot sauce. My husband, however, adds a hot hot sauce and some chilis from our yard. This base makes it easy for everyone to spice it to the levels that they want. Even if you don’t kick up the intensity this Tortilla Soup is still delicious, though!

As always, let me know what you think of the recipe. To do that you can either rate it, leave a comment, or do both! I really appreciate the feedback and can’t wait to hear from you!

Enjoy!

Tortilla Soup – Soup for the soul, spice for life
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Tortilla Soup

Doesn't matter if you are eating it as a soup, using it as a dip, or drinking it from a cup, this Mexican inspired soup will become a main stay on your dinner table.
Prep Time20 mins
Cook Time6 hrs
Total Time6 hrs 20 mins
CourseSoup
CuisineMexican
KeywordVegan
Servings: 8 people
Author: Mom Adkins

Equipment

  • Slow Cooker

Ingredients

  • 2 tbsp Olive Oil
  • 1/2 Onion
  • 3 Cloves Garlic
  • 1 Red Pepper
  • 1 1/2 tsp Cumin
  • 1 tsp Chili Flakes
  • 4 cups vegetable broth
  • 2 tbsp Maple Syrup
  • 1 can Kidney Beans
  • 1 can Corn

Salsa

  • 1 tbsp Olive Oil
  • 1/2 Onion
  • 3 Cloves Garlic
  • 140 g Carrots
  • 1 dash Salt
  • 1 dash Pepper
  • 500 g Tomato Sauce
  • 1/2 tsp Chili Flakes
  • 1 Chili
  • 80 ml Vegetable Broth
  • 1 tbsp Maple Syrup
  • 1/2 tsp Cumin

Instructions

  • Fry the onion, garlic, and red pepper in a pan with oil.
  • Make the Salsa (see below)
  • Put all ingredients in the slow cooker.
  • Cook for 6 hours on low heat.
  • Top with Avocado, tortilla chips, creme fraiche (vegan creme fraiche works as well), and cumin. Serve & Enjoy!

Salsa

  • Fry the onion, garlic, and carrots in a pan with oil.
  • Add the rest of the Salsa ingredients.
  • Cook until the carrots are soft.
  • Puree.
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Cauliflower Curry – Delicious and Vegan

Cauliflower Curry – Delicious and Vegan
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Normally we make curry with ground beef, or possibly chicken. Cauliflower Curry is a great vegan alternative, however, and is something the entire family can get on board with.

There are a lot of spices going into this dish. Each family, and even each person, has their own personal preference when it comes to how much to use. I would recommend starting with this recipe as is and seeing how it tastes. The more you make Cauliflower Curry the more you will get the spices adjusted to exactly how you like them.

We add a bit more curry powder than what it says and also add in some fresh ground chili. We also eat a bit spicier than some people do.

Another thing that can sometimes use a bit of mom touch is onions. Some like them glassy, some like the lightly browned, some like the caramelized, and some like them borderline burned. Since you won’t be pureeing this you can make them however you and your family enjoy them.

Other than that, you just mix everything in your slow cooker and wait for it to be done. These slow cooker meals are really a lifesaver on busy days. 20 minutes in the morning and by the time everyone gets home you have a meal hot and waiting for you. I don’t think it gets much better than that!

A great dessert to go with Cauliflower Curry, and keep with the vegan theme of the meal, is my Vegan Banana Cookies recipe. You might notice that you are eating vegan, but I don’t think you will care too much.

As always, let me know what you think of the recipe. To do that you can either rate it, leave a comment, or do both! I really appreciate the feedback and can’t wait to hear from you!

Enjoy!

Cauliflower Curry – Delicious and Vegan
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Cauliflower Curry

A great supper to warm you up with a touch of spice to keep Cauliflower from being too boring.
Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
CourseMain Course
CuisineIndian
KeywordVegan
Servings: 8 people
Author: Mom Adkins

Equipment

  • Slow Cooker

Ingredients

  • 1 kg Frozen Cauliflower thawed and diced
  • 1 can Green Beans
  • 1 can Corn
  • 4 Carrots
  • 1 cup Frozen Peas
  • 1 Onion
  • 4 Cloves Garlic
  • 2 cans coconut cream
  • 1 splash almond milk
  • 2 tbsp curry powder
  • 1 tbsp salt
  • 1 tsp Garam Marsala
  • 1 tbsp pepper
  • 2 tbsp ground almond

Instructions

  • Brown the onions and garlic in olive oil in a sauce pan.
  • Put the cauliflower, corn, carrots, and peas in the slow cooker. Add the onion and garlic on top.
  • Add all the spices and the almonds.
  • Add coconut cream and almond milk and mix well.
  • Cook for 8 hours on low heat or for 5 hours on high heat.