Name: Traditional Caldo Tlalpeño Soup
Prep time: 20 min
Cook time: 25 min
Ingredients: 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; 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

By Jorge Gomez Matuk

(1)

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.

Prep: 20 mins Cook: 25 mins Yield: 6-8 servings

Gluten Free Low Sugar Soy Free

Ingredients

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

Instructions

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.