This vegan tortilla soup is 'da bomb dot com' (I grew up in the 90's and I will always use this phrase). It's easy to make and with beans, corn and lentils as the main ingredients, it's so healthy. Cashew cream gives it a slight richness and finished with your favorite toppings, it's comfort in a bowl.
Begin by making your cashew cream. Start with pouring ¾ cup of raw and unsalted cashews in a small pot and cover with water. Boil for 20 minutes. Drain the cashews and puree in a high-speed blender with ½ cup of fresh water until creamy.
While your cashews are boiling, you can start working on your soup. Sauté a chopped onion and bell pepper in a couple tablespoons of olive oil in a large stockpot or Dutch oven. Add in paprika, garlic powder, cumin and salt. After about a minute, add in vegetable broth, tomato sauce, salsa, lentils, corn and beans. Bring to a low boil and cook for 30 minutes. Be sure to stir occasionally so the soup doesn't burn. The lentils absorb the liquid so add in vegetable broth as needed. Once the lentils are tender, stir in the cashew cream. Top with your favorite toppings and enjoy!
Toppings
- Tortilla chips
- Vegan sour cream
- Vegan cheddar cheese
- Jalapenos
- Diced red onion
- Avocado
Vegan Lentil Tortilla Soup
Ingredients
Cashew Cream
- ¾ cup cashews
- ½ cup water
Tortilla Soup
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- 8 cups vegetable broth, divided start with 4 cups of broth and add more as needed
- 15 ounces tomato sauce
- ¾ cup salsa use mild or spicy
- ¾ cup lentils wash the lentils under cold running water before using
- 15 ounces can of black beans, drained and rinsed
- 15 ounces can of red kidney beans, drained and rinsed
- 1 cup corn canned or frozen
Instructions
- Begin by making your cashew cream. Start with pouring ¾ cup of raw and unsalted cashews in a small pot and cover with water. Boil for 20 minutes. Drain the cashews and puree in a high-speed blender with ½ cup of fresh water until creamy.
- Meanwhile, in a stock pot or Dutch oven, over medium heat, add the extra virgin olive oil. Add in the onions and peppers and sauté for a few minutes until the vegetables become slightly tender.
- Add in paprika, garlic powder, cumin and salt. After about a minute, add in vegetable broth, tomato sauce, salsa, lentils, corn and beans. Bring to a low boil and cook for 30 minutes. Be sure to stir occasionally so the soup doesn't burn. The lentils absorb the liquid so add in vegetable broth as needed. Once the lentils are tender, stir in the cashew cream.
- Top with your favorite toppings and enjoy!
Sarah says
This was so delicious. Highly recommend