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Taco Soup Sourdough Bowl
This is the second soup from my Twisted Soups series. In this series, I take some of my favorite foods and turn them into delicious, warm-your-soul soups. Hope you enjoy!
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Taco Soup
8 dried chili pods
1 roasted red bell pepper
1/4 roasted red onion
3-4 roasted garlic cloves
1 x 8 ounce can tomato sauce with jalapeño
2 Tbsp avocado oil
1 Tbsp cumin
3 cups vegetable broth
salt & pepper to taste
Mushroom Taco Grounds
8 ounces oyster mushrooms
1/2 cup panko bread crumbs
1/2 cup cooked quinoa
1/4 cup tomato sauce with jalapeño
1 x pack taco seasoning
1/3 cup vegetable broth
Additional Ingredients
black beans
sourdough boule
avocado
cilantro
vegan cheese sauce (optional)
Directions
Prep Time: 20-25 minutes
Cook Time: 45 minutes
Servings 5-6
- Soak dried chili pods in hot water for 1 hour.
- Roast red bell pepper, onion, and garlic in the oven for 20-25 minutes. Allow to cool and remove the seeds for the pepper.
- Add all Taco Soup ingredients to a blender and blend until smooth. Set to the side.
- Add mushrooms to a food processor and pulse until you have crumbles. Do not over-process.
- Add all Mushroom Taco Ground ingredients, except the vegetable broth, to a bowl. Mix well.
- Add grounds to a pan with some oil, to prevent sticking. Cook for 2-3 minutes, stirring frequently. Add 1/3 cup vegetable broth and allow to simmer, stirring frequently, until all liquid is evaporated.
- Add soup, grounds, and black beans to a large pan and simmer for 15 minutes, stirring frequently.
- Create your bowl by removing the center of the sourdough and adding soup, avocado, cilantro, and cheese sauce. Enjoy!
Shopping List
Taco Soup
8 dried chili pods
1 roasted red bell pepper
1/4 roasted red onion
3-4 roasted garlic cloves
1 x 8 ounce can tomato sauce with jalapeño
2 Tbsp avocado oil
1 Tbsp cumin
3 cups vegetable broth
salt & pepper to taste
Mushroom Taco Grounds
8 ounces oyster mushrooms
1/2 cup panko bread crumbs
1/2 cup cooked quinoa
1/4 cup tomato sauce with jalapeño
1 x pack taco seasoning
1/3 cup vegetable broth
Additional Ingredients
black beans
sourdough boule
avocado
cilantro
vegan cheese sauce (optional)
Directions
Prep Time: 20-25 minutes
Cook Time: 45 minutes
Servings 5-6
- Soak dried chili pods in hot water for 1 hour.
- Roast red bell pepper, onion, and garlic in the oven for 20-25 minutes. Allow to cool and remove the seeds for the pepper.
- Add all Taco Soup ingredients to a blender and blend until smooth. Set to the side.
- Add mushrooms to a food processor and pulse until you have crumbles. Do not over-process.
- Add all Mushroom Taco Ground ingredients, except the vegetable broth, to a bowl. Mix well.
- Add grounds to a pan with some oil, to prevent sticking. Cook for 2-3 minutes, stirring frequently. Add 1/3 cup vegetable broth and allow to simmer, stirring frequently, until all liquid is evaporated.
- Add soup, grounds, and black beans to a large pan and simmer for 15 minutes, stirring frequently.
- Create your bowl by removing the center of the sourdough and adding soup, avocado, cilantro, and cheese sauce. Enjoy!
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