Traditional Caldo Tlalpeño Soup
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
Ingredients
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
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.
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