This recipe is going to look like a lot of work. I know. But believe me, it isn’t. It’s going to look like a really long ingredient list. I know. And you’re right it, it is. But this is soup! It can’t be that much work and if you are a spice fiend like me, you probably have everything you need for this soup all the time, except the tomatillos and jicama. Even if it requires you to get a different spice than you’re used to (I’m thinking the smoked paprika), it’s so worth it! You never know, it could start a whole new spicy love affair. So here’s the recipe. Don’t let it scare you!
Mexican TnT Soup (Tempeh and Tomatillos, get it?)
1 8 oz package tempeh, steamed and cut in bite sized cubes
1 Tbsp cumin
1 tsp garlic powder
1 tsp smoked paprika
1 tsp chili powder
1 Tbsp olive oil
1 Tbsp apple cider vinegar
1 tsp salt
1/2 cup broth
Mix up the spices and the liquids in a plastic container or bag. Add the tempeh and let this marinate as long as you can, hopefully over night. (See, this is easy!)
When you’re ready to make the soup….
2 Tbsp olive oil
2 cups onions, diced
1/2 cup celery, diced
3/4 cup tomatillo, diced small
2 Tbsp jalapeno peppers, diced
1 cup diced potatoes
5 cloves garlic, crushed or minced
2 tsp cumin
1 tsp cilantro
1 tsp oregano
1 tsp salt
2 Tbsp Bryanna’s Chicken Broth Powder
6- 8 cups broth, depending on how thick you like it
1 14.5 oz can diced fire roasted tomatoes with chilis
1/2 an adobo with sauce, minced
1/2 tsp red pepper flakes (optional, but good!)
1/2 cup corn kernels
It’s just your usual soup process. Heat the oil, saute the tempeh and remove it. Some of the tempeh will have crumbled and will stay in the pan. That’s fine. Then in the still hot soup pot, add the onions, celery, tomatillos, jalapenos and potatoes. Saute a few minutes, then add the garlic, cumin, cilantro, oregano and salt. Stir a few more minutes. Then add a little of the broth to deglaze the bottom of the pot. Add the chicken broth powder, the rest of the broth, the tomatoes, the tempeh, the adobo and the red pepper flakes. Reduce the heat to simmer. About 5 minutes before serving, add the corn.
While this soup is great just like this, if you really want to take it over the top, make these jicama strips. They take about 5 minutes and really add texture and a different flavor dimension.
1/2 cup jicama matchsticks
1 Tbsp lime juice
1 Tbsp scallions, minced
1 Tbsp fresh cilantro, minced
pinch of salt
Toss all this together and top the soup with it.
I know, it looks like a lot. A lot of work, a lot of ingredients, a lot of prep…..but this soup is unlike any other soup I’ve ever made. It’s worth it. Give it a try. It’s a perfect fall/winter soup! By the way, it goes great with that horribly ugly (but so delicious) Jalapeno Cheddar Teese Bread.