Oh this soup.. my goodness so savoury good! Don’t know about you but I LOVE burritos, tacos, nachos all of it. So here I’ve created a somewhat different version of my faves.. Loaded Burrito Soup.. warm comforting soup....
This soup is perfect on its own as a meal, it’s really flavourful and full of vegan protein. But I would eat this as a side with a quesadilla, a sandwich or even tacos. This recipe is simple and you can freeze the extra in smaller tubs for another day if you like also. Every time I make this soup we eat it all though lol. Oh I just thought about this.. this soup is great with a big bowl of taco chips or pita bread on the side to dip in.
How often do you guys eat soup, as a meal? I eat it pretty often especially for lunch. I find it’s a nice filling comforting thing to eat. Plus it’s groovy to prepare a bunch on the weekend throw it in the freezer and warm it up on the stove top real quick when you are hungry. Much more interesting than a sandwich I think. My high speed blender is my best friend for this reason, I often just toss leftovers and a few ingredients into my blender and invent new soups all the time. Making soup is a great way to use up the veggies that are almost starting to turn. Also a great way to slip in a variety of veggies for those fussy eaters.. they’ll never know lol. Ok, let’s get this recipe up so you can see it and try it out...
Vegan Loaded Burrito Soup
1 cup canellinni beans (cooked)
1 cup kidney beans (cooked)
1/2 cup blackbeans (cooked)
1/4 cup yellow onion (diced)
2 cloves garlic (minced)
1 cup raw unsalted cashews
juice of 1/2 lemon
4 cups water
1/4 cup tamari
1/4 cup cumin
1 tbsp. sea salt
1 tsp. cayenne
1 tbsp. smoked paprika
1/4 cup nutritional yeast
1/2 cup cherry tomatoes (diced)
1/4 cup fresh cilantro
1 cup vegan sour cream (your favourite)
1. Add all ingredients and 2 cups of water into your high speed blender and roughly blend leaving it a bit chunky for texture. Do not add the toppings at this point.
2. Add this mixture to a big soup pot and add the other 2 cups of water and mix together. At this point you could place the extra soup you won’t be eating at the moment into smaller containers and put in the freezer for a later date.
3. Heat the soup in the pot on your stovetop on medium heat, stirring occasionally for around 10-15 minutes. Your just warming it no need to cook it.
4. Remove from heat, ladle into a bowl and top with diced cherry tomatoes, cilantro and big dollop of vegan sour cream and serve.
You’re going to love this one I just know it. Add more or less cayenne depending on your spiciness liking. Switch up the toppings, these ones are my favourite, I happen to love cilantro but if you don’t you can leave it out it’ll still be great! Please comment below and let me know what you think. Enjoy! Love you guys, Karen 🌱
Karen Rousseau is The Vegan Hippie-Chick. Her vegan journey started in 2011 with a passion for uncovering why so many people were getting sick... could it be something in our food? And why was our beautiful planet earth looking so gloomy? And so began her deliciously plant-based recipe creations, comic book cookbook series, YouTube channel, activism and social media communities to help her connect with like minded peeps determined to save the planet, the animals and ourselves!!