Traditional Caldo Tlalpeño Soup
Caldo Tlalpeño is a Mexican soup that is traditionally prepared with vegetables and chicken. This plant-based version is so filling and hearty that it could be used as a perfect main course for dinner or lunch. It can be one of your go-to comforting soups whenever you’re in the mood for something warm and delicious.
Gluten Free
Low Sugar
Soy Free
All of our recipes are oil free and vegan.
Prep time: 20 minutes
Cook time: 25 minutes
Yield: 6-8 servings
What You'll Need
1 ¾ cup diced carrots
1 cup cauliflower, cut into small pieces
1 cup diced zucchini
1 cup broccoli, cut into small pieces
1 cup celery, diced small
⅔ cups potato, diced
2 garlic cloves, finely chopped
½ white onion, diced
½ bunch cilantro, chopped
2-3 Tbsp of veggie seasoning (see recipe)
10 cups of water
VEGGIE SEASONING
1 Tbsp paprika
1 Tbsp ground turmeric
1 tsp ground black pepper
1 tsp ground cumin
2 cloves of garlic
½ medium onion, chopped
¼ cup celery, chopped
½ cup of water
1 Tbsp nutritional yeast
Juice of 1 lemon
1 ½ Tbsp of sea salt
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How to Make It
1 Place all the ingredients for the veggie seasoning in a blender and process until well incorporated. Set aside. Note that you will have extra seasoning left.
2 In a large pot, bring the water to a boil. Add the potato and the carrot, and cook for 5 minutes.
3 Add the rest of the vegetables and remaining ingredients.
4 Cook for 15-20 minutes and serve.
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