Wednesday, January 30, 2013

soup du jour: soyrizo tortilla

as a preamble, i would like to point out that i am not a fan of packaged meat alternatives. that being said, soyrizo makes the cut again and again. if i'm going to eat faux meat, it will be delicious and satisfying. i do normally add my own spices to really rev up the flavor, as i find it slightly unimpressive straight from the package, but in the end soyrizo just pulls through. 

this soup is how i veganized the homesick texan's black-eyed pea and chorizo soup


soyrizo tortilla soup
serves 2 makes 8 servings

olive oil
1 medium yellow onion, chopped
4 cloves garlic, chopped
1 15oz. can of fire-roasted tomatoes (with liquid)
2 chipotle chiles in adobo sauce
1 tsp ground cumin
1/2 tsp dried parsley
1/2 tsp dried basil
24oz. soyrizo (i used trader joe's)
1 tbs smoked paprika
3 15oz. cans of black-eyed peas (with liquid)
4 c. veggie broth
1/4 c. chopped cilantro 
20 corn tortillas OR ~2 cups crushed tortilla chips
1 lime
salt and pepper

if making fresh tortilla strips, preheat oven to 400F. 

heat a large pot over medium low, add olive oil. once the oil is hot, add onion and sautee ~5 minutes until translucent. add garlic and sautee ~1 minute more. 

transfer onions and garlic to a blender, and blend with tomatoes, chiles, cumin, parsley, and basil until smooth.

back in the pot, heat another splash of oil and add in the soyrizo and smoked paprika. add some salt to taste and let cook for about 5 minutes, stirring occasionally. 

add the blended veggie mixture, black-eyed peas, veggie broth, and cilantro to the pot. stir to combine. season with salt and pepper. turn up the heat until soup is boiling. turn heat to low and let simmer, uncovered, for 15 minutes.

if making fresh tortilla strips, cut tortillas into 1/4" x 2" strips while the soup is simmering. toss with some salt and ~2tsp olive oil. spread the strips out on a baking sheet -- don't overcrowd, go in batches if you must! bake at 400F for 10 minutes, or until crispy. 

after the soup has simmered, squeeze in juice of the lime and season further to taste. the lime really balances the flavor, so don't over season before you taste it with the lime!

ladle the soup into bowls and top with a handful of tortilla strips. enjoy!

note: i originally mixed in some vegan cheese and topped with guacamole (as seen in the photo), but i actually liked it better without those things! the flavor is so good and i found the toppings to dull that a little. 

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