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Lindsey Kuper

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Vegetarian tortilla soup [Jan. 19th, 2006|09:32 pm]
Lindsey Kuper

Tortilla soup is awesome, but the canned varieties I see are usually made with chicken. So I finally got around to making this vegetarian version tonight. It's easy, yummy and ridiculously healthy.

Recipe instructions that amount to "heat, chill, then heat again" always seem like a waste of time, so I skipped that part. Maybe if someone explained how that would help the flavor, I'd be more inclined to do it. Also, if you wanted something richer, you could use a tablespoon of actual olive oil instead of the spray-on stuff, and maybe garnish it with sour cream. I think it's quite good just as it is, though.

Nonstick vegetable oil spray
3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
3/4 teaspoon chili powder
4 cups canned vegetable broth
4 tablespoons chopped fresh cilantro

4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
1 1/2 cups chopped tomatoes
2/3 cup canned black beans, rinsed, drained
2/3 cup chopped zucchini
1 1/2 tablespoons minced seeded jalapeño chili

Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)

Add tortillas, tomatoes, beans, zucchini and jalapeñp to soup. Cover; simmer until zucchini is tender, about 5 minutes. Season with salt and pepper.

Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro. Per Serving: calories, 157; total fat, 3g; saturated fat, 0.5g; cholesterol, 0mg.

Serves 4.

Mmm, capsaicin.

Incidentally, I only found Epicurious because fragilereality pointed out this. Hee.


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[User Picture]From: lindseykuper
2006-01-20 07:08 am (UTC)
Did we not just have a whole conversation about recipes and derivative works and attribution and such?! Not gonna do it!
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[User Picture]From: lindseykuper
2006-01-21 03:56 am (UTC)
Well, it’s copyrighted, but here I’m quoting it as part of a larger article, which I think is fair use.
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[User Picture]From: lindseykuper
2006-01-21 10:01 am (UTC)

Oh, served.

This is an excerpt! You'll notice I left out the first sentence!

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[User Picture]From: fragilereality
2006-01-20 07:10 am (UTC)
haha.. i love epicurious!!

and just because it's locked, for no particular reason, here's what was referenced in the post linked above:

Buttered Egg Noodles recipe from Epicurious

12 ounces egg noodles, freshly cooked
3 tablespoons butter
1 teaspoon poppy seeds
Toss noodles with butter and poppy seeds. Season to taste with salt and pepper and serve immediately.

Review from graceperlee from Blandsville, OH on 09/13/05 [4/4 forks]

Incredible. At first I was a little nervous of pairing the strong flavor of butter with the delicate sensibilities of the egg noodle. But my husband has been urging me to get a little bolder in my cooking, so I tried it. What a hit! The whole family now requests it for every birthday and special occasion, and have begun to refer to me as "Chef Mom"!!!! Still haven't worked up the courage to add the poppy seeds. Maybe for Thanksgiving.
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[User Picture]From: moonbeanjo
2006-01-22 12:52 am (UTC)
Not as good as their recipe for boiling water. Seriously. Go to Epicurious. Search for 'salted water for boiling.' Hilarious.
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[User Picture]From: lindseykuper
2006-01-23 05:34 pm (UTC)
Oh, man. The reviews are pure gold.

Just think...it was someone's job to go through back issues of Bon Appetit and Gourmet and enter all the recipes on the website, and someone's job to decide that that qualified as a recipe.
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[User Picture]From: leadsynth
2006-01-20 03:58 pm (UTC)
Holy yummy . . . I actually want to try it adding chicken. :p
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[User Picture]From: lindseykuper
2006-01-20 05:14 pm (UTC)
Chicken is doable. I think you'd want to saute it in small pieces along with the onions and garlic. And definitely upgrade to the olive oil, I think.

Also, you should throw the tortilla strips in a frying pan and let them get crispy before adding to the soup. It'd be worth the effort.
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[User Picture]From: moonbeanjo
2006-01-22 12:53 am (UTC)
Or spray them with the oil (or not) and bake 'em while you're cooking the rest of the stuff.
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[User Picture]From: purebugbeauty
2006-01-20 04:39 pm (UTC)
this sounds so...good. i'm going to demand eddie make some for me. (he cooks, i bake. it's a deal we have.)
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[User Picture]From: lindseykuper
2006-01-20 05:05 pm (UTC)
That's a good arrangement. I used to pretty much only bake, too, but I'm trying to branch out.

Also, it occurred to me as I was eating it that it would go really well with cornbread.
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[User Picture]From: purebugbeauty
2006-01-21 12:23 am (UTC)
i've expanded into chopping. i really like cutting things into strips and tiny cubes.
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