Vegan Caldo Tlalpeño (30 Minute Recipe)
A hearty Mexican soup made with vegetables, chickpeas, and smokey and spicy chipotle peppers. Have it on the table in 30 minutes.
Servings: 4 servings
Calories: 109kcal
Ingredients
- 1 tablespoon olive oil or oil of choice
- ⅓ cup white onion chopped (it's about 1/4 small onion)
- 2 whole garlic cloves roughly minced
- 2 medium-large roma tomatoes roughly chopped
- 1 whole chipotle pepper in adobo sauce adjust to taste
- ¼ cup water
- 1 heaping cup chopped green beans either fresh or frozen
- 1 large carrot sliced in rounds
- one 15oz canned garbanzos drained and rinsed
- 1 Tablespoon olive oil or oil of choice
- 8 oz oyster mushrooms shredded and optional*
- ¼ teaspoon Mexican oregano or 2 sprigs of fresh epazote
- 1 bay leaf
- salt to taste
- 3 cups vegetable broth homemade or store-bought
Garnishes**
- 1 whole avocado, cubed
- 2 whole chipotles in adobo adjust to taste
- 1 small lime quartered or halved
Instructions
- Heat a medium pan and once hot swirl in the oil then add the chopped onion and minced garlic. Sauté until the onion is soft, but careful not to burn the garlic. Add the chopped tomato and cook until they break down into a thick sauce. Add a splash of water if needed.
- Pour the cooked tomato mixture into a blender cup, add the chipotle pepper and a little of the adobo sauce. Pour 1/4 cup water into the pan you cooked the veggies in, swirl it around to gather all the left bits then pour into the blender.
- Blend until completely smooth.
- In a medium pot add the green beans, carrots, garbanzos, epazote or oregano and the bay leaf. Pour in the vegetable broth the the blended chipotle sauce. You can add little water to the blender cup to swoosh around and get all the left bits then pour into the pot. You can add salt now if you'd like. Stir until well combined.
- Cover and simmer for 15 to 20 minutes or until the veggies are completely soft.
- If you want to serve with the shredded oyster mushrooms then heat a Tablespoon of oil in a pan and sauté the until it's a little crispy around the edges. You can mix it into the simmering soup or serve with the garnishes.
- Once the vegetables are tender, taste the soup for salt and adjust if desired.
- Serve the Caldo Tlalpeño topped with the crispy oyster mushrooms, chopped avocado, a piece of chipotle pepper in adobo, and a lime wedge. If you'd like you can also serve with little cubes of your favorite cheese and some crema. Serve and enjoy!
Notes
*This recipe makes 4 small appetizer servings sizes or 2 main dish sizes.
**For garnishes you can also top with cubed cheese. I used VioLife Parmesan but you can use your favorite one.
You can also serve this soup with Mexican red rice and/or warm corn tortillas.
Nutrition
Serving: 4servings | Calories: 109kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 730mg | Potassium: 339mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3428IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 1mg
