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Aztec soup




Himalayan salt

to taste


1 wedge


150 grams

Bouillon cube, vegetable flavour

1 unit


2 leafs


1 half

Red tomatoes

4 unit


330 grams

soups from Mexico

Aztec soup

Aztec soup

vegan with gluten high in calcium high in potassium high in phosphorus

ready in

50 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Aztec soup

Traditional tortilla soup in a healthy and vegan version.

Aztec soup step 1

step 1

Ingredient plus: 4 broad chilies Pre heat the oven to 350º f

Aztec soup step 2

step 2

Cut tortillas into thin lines and halves. On a baking sheet, arrange the strips so that they are not stacked. Bake for 30 minutes at 400º F or until crispy.

Aztec soup step 3

step 3

Roast the tomatoes and the peppers in a bowl until all sides are left.

Aztec soup step 4

step 4

Chop the onion in julienne and fry in a pot with a teaspoon of olive oil, then add the chiles and roasted, stir and leave a couple of minutes to give color and flavor to the onion.

Aztec soup step 5

step 5

Blend the tomatoes, with the clove of garlic, a bit of roasted chile, salt to taste and a cup of water.

Aztec soup step 6

step 6

Remove the remaining chiles in the onion and reserve. Add the sauce over the onion, season with the cube of consomé, the bay leaves, salt to taste and leave 3 to 4 minutes on low heat.

Aztec soup step 7

step 7

Already ready the tortilla strips served in a bowl and add broth.

Aztec soup step 8

step 8

Dry tofu and cut small squares, such as avocado and chopped off anchovy chile to give a final touch to the soup.

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