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This meatless omelette soup is filled with black beans, corn, corn, and a spicy tomato-based broth for an amazing meal. Soup lovers will also love this taco soup and chicken tortilla soup.
Did you know that it is good not only for you but for the planet to incorporate more vegetarian foods into your diet? It is true. There are tons of health benefits from eliminating meat from meals (it's good for the heart and lowers the risk of diabetes), and eating more plant foods can also reduce greenhouse gases created by livestock and packing plants that process the meat. .
I'm not saying that you should become a vegetarian or vegan right now (although it's fine if you do), but it's nice to try a combination of meal plans and having a meatless Monday (or any day of the week) can significantly affect your health. and The health of the planet.
That said, I'm always on the lookout for vegetarian meals that taste good and don't make you feel like you're missing out on meat. For me, however, they must be complete recipes. They need to have a protein source and plenty of vegetables. This is a healthy eating blog after all. And besides, the Doritos are vegetarian, but I wouldn't recommend them for a meatless meal.
This vegetarian omelette soup ticks all the boxes: tasty, hearty, contains a source of vegetable protein (corn and beans), and plenty of vegetables to make this soup a favorite. It is especially good on cold days when I want to warm up or after a weekend of maybe a little indulgence. This "straightens" my hype and puts me back on the path to healthy eating.
I love the deep, rich tomato flavors, the spices, and of course all the ingredients in this soup. Who doesn't like to load up their food with crispy tortilla strips, cheese, coriander, lime juice, and maybe a little avocado or sour cream? Although this soup is inspired by an omelette soup, it also has a bit of that traditional pozole texture with the addition of corn. It is the perfect meatless meal.
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Side dishes to serve with vegetarian omelette soup
This is a meal in itself. If you add enough ingredients, it will fill it even more. But, there are some good and healthy sides that work well with this soup, too.
- At times, I have added rice to this soup, instead of, or in addition to the hominid. She would cook it separately and add it to the bottom of her bowl before serving the soup. If you cook the rice in the soup, it tends to absorb all the broth and makes the soup more like a stew. It is also soaked when overheated. Cauliflower or brown rice would also work well in this dish. For even faster rice, consider making minute rice or one of those rice singles you can find right next to rice at the grocery store. Microwave it as instructed and then add it to your soup.
- A simple cabbage salad or salad also goes very well with the soup. Try this Healthy Caesar Kale Salad, Spicy Cabbage and Corn Salad, or Celery Ranch Salad
- Roasted broccoli, cauliflower, asparagus, or green beans are the accompaniment to hearty soup.
- Prepare a side of rice and beans (together or separately) with a little chili powder and a pinch of coriander.
- A cheese quesadilla in a corn, whole wheat, or low carb tortilla is another good option, such as a combination of Mexican soup and grilled cheese.
- Prepare Mexican street corn or grilled corn on the cob for a gastronomic feast.
- A baked sweet potato is a wonderful, low carb side to make your meal complete.
What is the pozole?
I mentioned earlier that this soup is like a traditional pozole. Pozole is a Mexican soup that is generally served on special occasions (because it generally takes quite a long time to make). The pozol is made from corn, pork (chicken is sometimes substituted), and a combination of southwestern spices. It is often served with ingredients like avocado, some lime juice, and radishes.
What is hominy?
Hominy is corn that is processed with the germ removed. It looks like a larger, more bloated version of corn and has a meatier texture. Hominy comes dry or canned. If you buy it in a can, remember to drain it and rinse it before putting it in the soup. If you can't find corn, you can substitute corn.
What ingredients can I use for this vegetarian omelette soup?
Thinly sliced radishes, diced avocado, and lime juice are great ingredients. I've also added a tablespoon of sour cream or Greek yogurt, Monterey jack or cheddar cheese, sliced black olives, jalapeño slices, coriander, and tortilla strips. I'm also sure to add a nice touch of my favorite hot sauce too. The chipotle sauce from the Tabasco brand goes very well in this soup.
Vegetarian omelette soup
PREPARATION TIME: 5 minutes COOKING TIME: 25 minutes TOTAL TIME: 30 minutes
- 2 teaspoons olive oil
- 1 U onion, diced
- 2 U minced garlic cloves
- 2 teaspoons paprika
- 1 teaspoon cumin
- 3/4 teaspoon coriander
- 3/4 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 14 oz. crushed tomatoes
- 4 cups of vegetable broth
- 14 oz. canned, rinsed and drained corn flour
- 14 oz. canned, rinsed, drained black beans
- 1 cup corn (frozen or canned)
- 2 U corn tortillas
- 2 U radishes, cut into super thin slices
- 2 oz of fresh cheese
- 1/4 cup coriander
- 2 U files
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Preheat oven to 400 degrees.
Heat the olive oil over medium-high heat. Add onion and cook for 4-5 minutes. Add garlic and cook for 30 seconds. Add spices and cook for 30 seconds.
Add the crushed tomatoes and the broth. Stir together. If you like a softer soup, you can use an immersion blender at this point to mix the tomatoes and the broth.
Add the corn and black beans. Cook over low heat for 20 minutes.
Cut the tortillas into small strips. Spray with cooking spray and place it on a baking sheet or aluminum foil. Bake for 6-8 minutes until crisp.
Top the soup with crispy tortilla strips, cheese, coriander, radishes, and lemon juice.
Vegetable Tortilla Soup