Being a gardener in August is a wonderful thing.
Even for a Former Black Thumb! [Can I call myself a Former Black Thumb if I still kill indoor plants? I guess that is debatable…]
I now have enough organic kale to supply Whole Foods. ;)
The sweetest tomatoes I’ve tasted!
We’ve been enjoying toasted tomato basil sandwiches lately. Just toast some bread, spread on Earth Balance, layer on the fresh tomatoes and basil, and sprinkle with salt and pepper. Nothing beats it!
Spring onions:
Gorgeous red peppers, soooo very sweet and crisp.
and many that still haven’t turned colour yet.
Banana Peppers too!
I turned some of our garden bounty into a delicious tortilla soup last night. Eric strained his back doing renos on the weekend, so I figured a healing soup (and massage) was just what the doctor ordered. While I can’t say that I healed his back, it sure put a big smile on his face!
Sometimes, a smile and a huge bowl of tortilla soup is all that you can ask for.
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Vegan Tortilla Soup
A wonderful soup to transition from end of summer into Fall. It packs a bounty of summer flavours, with a warming comfort for those cooler summer evenings. Be sure to season well, as it will really bring out the flavours. We added a hefty handful of vegan cheese, chopped avocado, tortilla strips, and green onion on top to really round out this hearty and filling dish.
Yield: 6 servings
Ingredients:
- 1 tbsp olive oil
- 1.5 cups chopped onion
- 2 garlic cloves, minced
- 2 bell peppers, chopped
- 1 zucchini, chopped
- 1 ear fresh corn
- 1/2 cup green onion, chopped
- 3 tbsp ground cumin
- One 28-oz can crushed tomatoes
- 1 can chopped green chili peppers, drained (optional)
- 3 cups vegetable broth
- 2 tbsp chia seeds (optional)
- 1.5-2 cups cooked black beans (or beans of choice)
- salt & pepper & crushed red chili pepper, to taste
- Fresh lime juice, to garnish on top
- Non-Dairy Cheese (I use Daiya cheese), for sprinkling
- Chopped avocado, for garnish
- Tortilla sticks (flour tortillas, olive oil, garlic powder, chili powder, to taste)
1. In a large pot over medium to low heat, add the olive oil, onion, and garlic. Sauté for about 5 minutes. Preheat oven on medium broil setting.
2. Meanwhile, chop the peppers, zucchini, green onion, and remove corn from cob (I take a chef’s knife and slice down the 4 sides). Add the veggies into the pot and sauté for another 5-10 minutes.
3. Add in the crushed tomatoes, cumin, broth, and chia seeds. Stir well and season with salt and pepper. Simmer on low-medium heat for 25-30 minutes. Stir in drained and rinsed beans just before serving.
4. Meanwhile, make your tortilla strips. Slice flour tortillas into 2 inch strips (see below). Place in a small bowl and drizzle with olive oil to coat. Sprinkle on garlic powder and chili powder (to taste) and mix well with hands. Place on a lined baking sheet and broil for up to 3 minutes on medium. Watch very carefully. When golden, remove from oven.
5. After the soup simmers, ladle into bowls, and top with chopped avocado, fresh lime juice, cheese, green onion, and tortilla strips. Serve immediately. Keeps in fridge for up to 5 days or can be frozen for 1 month.
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The fresh corn added a sweet crispness to the soup. Much better than the canned variety!
All the veggies sautéing…
After adding the cumin, tomatoes, broth, and salt & pepper.
This soups really shines with salt, pepper, a bit of crushed red pepper flakes, and Herbamare. I didn’t add chili peppers as Eric isn’t a fan of spicy food, but if I was making it for myself I would to give it a nice kick.
I also stirred in 2 tbsp of chia seeds to pack in more nutrition and thicken the broth slightly.
While the soup was simmering, I made some tortilla strips by slicing up an Ezekiel tortilla and sprinkling on olive oil, chili powder, and garlic powder. I broiled it on medium heat for 3 minutes until golden and crisp. They tasted amazing!
Your healing dinner is served, complete with Daiya cheese, fresh lime juice, chopped avocado, tortilla strips, Herbamare, pepper, and green onion!
With a side of tortilla chips and salsa. :) I really wish we had some Food Should Taste Good Sweet Potato Chips instead of these white corn ones though. We have a little obsession with the FSTG chips lately, but we don’t buy them much because they are pricey.
We both loved this soup! The best part is that we have plenty of leftovers to enjoy for quick lunches this week. You can also freeze it for up to a month if you desire.
I just realized that I meant to add kale into this soup too! Oops.
Let the transition from Summer into Fall begin…
Don’t forget you have until tomorrow to enter my Lululemon giveaway!
Yummm! I love soup and it makes me excited that soup weather is just around the corner! PS: I’m jealous of your kale garden!
Tortilla soup is a favorite of mine. I love all those fresh veggies!!
I love traditional tortilla soup but pick out the chicken because I am not a fan. I have GOT to make this.
Super jealous of your red peppers! They look spectacular!
This sounds very seasonally delicious! All those veggies! Yum!
First of all, your veggies are stunning!! This might be the best soup ever because of them, is what I say!
I will for sure be making this soon especially when the weather out here cools down. I love tortilla soup but it is so rare to get it without all loaded cheese and chicken. This is my kind of tortilla soup for sure! and…
those tortilla sticks, YUM!
We’ve been making tomato basil zucchini paninis with a little dayia. So yummy. Tomato basil is the best! This soup looks great!
oh wow that sounds good!
Oh wow! Those fresh veggies are calling my name! Loved that you made a soup of them :)
And your tomato basil sandwich sounds amazing as well. I think it may be lunch time …
Oo I love this! It’s starting to get chilly at night so a warm soup like this is perfect! Plus, we can grab some zucchini and tomatoes from the garden in our backyard!
I had my first cup of hot tea this morning in a long time. I’m ready for the transition!
Our kale crop looks about like yours. It’s invincible! We had high winds with Irene and everything else was blowing all around (we had to re-plant a few pepper plants – let’s hope they pull through!) but the kale just stood there, not moving. We think a little chipmunk took refuge in there because later that day we saw him creeping out.
awww!!! Poor lil animals and plants. I hope your pepper plants rebound. I can’t get over how easy the pepper and kale plants were to grow. I didn’t have to do much!
Your garden looks great! I haven’t had much success this year. Next year, I’m determined. Did you put an irrigation system in yours or do you water it by hand every day? P.S. That soup looks divine. :-)
I initially watered it by hand (and it took forever each day!), but Eric bought me one of those cheapo sprinklers for $10 and I just water it with that. We’ve been getting a lot more rain this month so I haven’t had to water much thankfully…not like July!
How nice of him! :-) I’ve been watering mine by hand and it does take a good chunk out of my morning….and it doesn’t help that we are in a water deficit here in South Carolina. Poor garden. :-) So jealous of yours!
Mmmm sound delish! Wow! that is a lot of kale! Maybe for some Green Monsters???
Chia seeds to thicken soup – brilliant! Our kale stopped growing long ago and it was a sad day when I had to pull the plants. Now if only the tomatoes would start to ripen I would be a happy girl.
You’re totally a former black thumb. That is one killer garden! The colors of tortilla soup are just so beautiful!
Your food is amazing, your recipes have really inspired me in my eating disorder recovery! I may blog some cooks using a few of your gluten free sometime!! X
Last night I was LITERALLY craving one of my friend’s recipe called Taco Soup- but I was wishing for a vegan version of it.. I am so excited to try this!
last week i made soup of out veggies from the garden too. oh my gosh, so delicious. i love using most of my ingredients right from the backyard! can’t beat it :) now i just need an avocado tree and i would be set…
Wow, you’re like a real, professional gardener now!! Your veggies look so great. I’m working on my kale as we speak but they’re still too little to pick. It’s just so rewarding when the things you plant actually grow-haha! Love the tortilla soup recipe too-I haven’t had tortilla soup since before I went vegan so thanks for the great idea!
OMG! I’m obsessed with tortilla soup and have such a hard time finding vegetarian versions. I cannot wait to try this recipe!