October 2, 2012 | 4 Comments »
If you’re familiar with any of my older blogs you probably know that this is a repeat post. Well, there’s a damn good reason for it. This soup is AWESOME! No joke. I remember when Sarah first posted her recipe for Pumpkin Tortilla Soup. I don’t think I ever wanted anything as badly as I wanted that soup. Ever since it has pretty much been a staple around here during the cool autumn months. It’s a VERY easy recipe to follow and it doesn’t call for a lot of ingredients. In fact I already had everything on hand. Well, I was running low on pumpkin. Not good considering pumpkin is my theme. Anyway, it took me just a few minutes to prep everything and toss it in a large pot. While the soup was simmering I had the husband fry me up some tortilla strips. I highly suggest making them right away so that you have something to snack on while waiting for your soup. I know. Smart. The ONLY change I make to this soup is 4 cups of water and a vegan chicken bouillon cube instead of the vegetable or chicken stock. Then I top it off with some fried tortilla strips and avocado slices.
There are a handful of vegan dishes I make that my husband will actually eat. It’s not that my cooking is bad. I happen to think I’m pretty ok in the kitchen. You see, my husband swears he’s allergic to veggies. In reality he’s just a VERY picky eater. This soup? This is one of those dishes he’ll actually eat. In fact he asked that I set some aside for his lunch tomorrow. And that is saying A LOT! Because he also doesn’t do leftovers.
Here’s a closer look at this delicious soup.
Sarah doesn’t post many recipes (not sure why, they’re usually amazing!), but when she does she usually mentions ways to make it vegetarian or vegan friendly.