Vegan Tortilla Soup
This vegan tortilla soup recipe is creamy, satisfying, loaded with vegetables, and a great quick lunch or dinner. Top with tortilla chips for extra crunch! A high-protein recipe to meal prep. This soup is also gluten free and super simple to make.
Servings: 8 servings
Calories: 94kcal
Cost: $3
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 Red Onion diced
- 4 cloves garlic minced
- 1 Diced Tomatoes
- 3/4 cup dried red lentils
- 4 cups Vegetable Stock low sodium
- 3 13.5 ounce cans black beans, drained
- 1 teaspoon Sea Salt
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/4 teaspoon Crushed Red Pepper Flakes for spice
- 1 block silken tofu
- 2 tablespoons apple cider vinegar
- 1 lime juiced
- Toppings or choice: green onion cilantro, chips, guac, etc.
Instructions
- In a large soup pot heat the olive oil and saute the onion and garlic for a few minutes. Add the tomatoes, lentils, Vegetable stock, black beans, salt, chili powder, oregano, and red pepper flakes.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Meanwhile, blend the tofu, apple cider vinegar, and lime juice (to make a vegan sour cream). When soup has finished cooking, stir the tofu sour cream into the soup and dish up! Add toppings of choice.
Notes
or a thicker, more queso-like dip consistency, use 2 cups of vegetable stock instead of 4
Nutrition
Calories: 94kcal | Carbohydrates: 15g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 768mg | Potassium: 208mg | Fiber: 6g | Sugar: 2g | Vitamin A: 356IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 2mg