Bloody Mary Tortilla Soup
Why not transform your favorite cocktail into a healthy, plant-based soup? Easy, 30 minute soup recipe to spice up your weekly taco night.
Ingredients
- 1 cup yellow or spring onion, diced
- 4 cloves garlic, minced
- 2 cups celery, diced
- 2 cups carrots, diced
- 2 small - medium poblano peppers, diced
- 1 small jalopeno pepper, minced (optional)
- 1 15 oz. can of diced tomatoes (or 2 cups chopped fresh)
- 2 chipotle peppers in adobo sauce, chopped (add more if you skip the jalopeno pepper)
- 1/2 cup golden or red split lentils, rinsed
- 1 15 oz. can black beans, drained
- 1 cup your favorite Bloody Mary cocktail mix*
- 1 cup fresh cilantro, chopped
- 2 cups vegetable broth
- 2 cups water
- 2 tsp cumin
- 1 tsp Aleppo pepper or chili powder
- 1/4 cup Masa Harina
Instructions
- Heat 1 tbsp of vegetable broth or olive oil to the bottom of a large pot over medium heat. Add onions, celery, carrots, garlic, poblano and jalopeno peppers, cumin, Aleppo pepper or chili powder. Cook 8 minutes.
- Add chipotle peppers and tomatoes and stir.
- Add Bloody Mary cocktail mix, remaining vegetable broth, water. Bring to a low simmer.
- Add lentil and beans and simmer for at least 15 minutes.
- Gently sift in the masa harina while stirring pot to prevent clumping.
- Stir in fresh cilantro.
Topping Ideas
- Garnish with avocado, additional cilantro, tortilla chips, guacamole, vegan cheese.
Notes
- I used Bloody Brilliant Cocktail Mix for this recipe.