Caldo Tlalpeño (Vegan)

AuthorVeggie Fest TeamRating

Caldo-Tlalpeño-(Vegan)-wb

CategoryCuisineDiets, Yield6 Servings

Whether called soup or stew, this spicy and hearty tlalpeño soup is a staple of homemade Mexican cuisine.

Ingredients

 1 medium potato
 2 medium carrots
 1 medium chayote squash
 1 medium onion, finely diced (divided)
 3 cloves garlic, minced
 Salt to taste
 12 green beans
 1 medium zucchini
 Grapeseed oil for sautéing
 ½ pound fresh mushrooms
 4 tomatoes, finely diced
 1 marinated chipotle chili
 Finely chopped parsley or cilantro to taste
 1 cup cooked chickpeas
 1 cup fresh corn kernels
 Fresh lemon slices and avocado slices

Instructions

1

Wash and peel the potato, carrots, and chayote squash, reserving the peels. In a medium pot, combine the peels with one half liter of water, half of the onion, 1 minced garlic clove, and salt to taste. Boil for 5 minutes. Strain. Discard the peels, reserving the broth. Set aside.

2

Finely dice the carrots, squash, and green beans. Place in a medium pot, cover with water and boil for 2 minutes. Dice the potato and zucchini and add to the pot. Boil for an additional 15 minutes. Remove from heat and set aside.

3

Clean mushrooms by removing the thin skin from the tops and cutting off the ends of the stems. Slice mushrooms. Heat a small amount of the grapeseed oil in a skillet over medium heat. Add sliced mushrooms and sauté until lightly brown. Remove from heat. Set aside.

Prepare the soup:
4

Heat a small amount of the grapeseed oil in a skillet over medium heat. Add the remaining diced onion and sauté for few minutes. Stir in remaining minced garlic, sauté for a few more minutes and add the diced tomatoes. Sauté until well cooked. Salt to taste. Remove from heat, allow to cool. Transfer to a blender. Add the chili and cilantro. Blend until liquified.

5

In a large soup pot, combine the blended mixture with all the reserved ingredients: broth from the peels, cooked vegetables with their liquid, and cooked mushrooms. Add chickpeas and corn kernels. Bring to a boil and cook for 3 minutes. Remove from heat.

6

Serve hot, garnished with lemon slices and avocado slices.

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Ingredients

 1 medium potato
 2 medium carrots
 1 medium chayote squash
 1 medium onion, finely diced (divided)
 3 cloves garlic, minced
 Salt to taste
 12 green beans
 1 medium zucchini
 Grapeseed oil for sautéing
 ½ pound fresh mushrooms
 4 tomatoes, finely diced
 1 marinated chipotle chili
 Finely chopped parsley or cilantro to taste
 1 cup cooked chickpeas
 1 cup fresh corn kernels
 Fresh lemon slices and avocado slices

Directions

1

Wash and peel the potato, carrots, and chayote squash, reserving the peels. In a medium pot, combine the peels with one half liter of water, half of the onion, 1 minced garlic clove, and salt to taste. Boil for 5 minutes. Strain. Discard the peels, reserving the broth. Set aside.

2

Finely dice the carrots, squash, and green beans. Place in a medium pot, cover with water and boil for 2 minutes. Dice the potato and zucchini and add to the pot. Boil for an additional 15 minutes. Remove from heat and set aside.

3

Clean mushrooms by removing the thin skin from the tops and cutting off the ends of the stems. Slice mushrooms. Heat a small amount of the grapeseed oil in a skillet over medium heat. Add sliced mushrooms and sauté until lightly brown. Remove from heat. Set aside.

Prepare the soup:
4

Heat a small amount of the grapeseed oil in a skillet over medium heat. Add the remaining diced onion and sauté for few minutes. Stir in remaining minced garlic, sauté for a few more minutes and add the diced tomatoes. Sauté until well cooked. Salt to taste. Remove from heat, allow to cool. Transfer to a blender. Add the chili and cilantro. Blend until liquified.

5

In a large soup pot, combine the blended mixture with all the reserved ingredients: broth from the peels, cooked vegetables with their liquid, and cooked mushrooms. Add chickpeas and corn kernels. Bring to a boil and cook for 3 minutes. Remove from heat.

6

Serve hot, garnished with lemon slices and avocado slices.

Caldo Tlalpeño (Vegan)