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Caldo Tlalpeño (Vegan)

Caldo-Tlalpeño-(Vegan)-wb
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 (divided)
 2 cups water
 Salt to taste
 12 green beans
 2-3 cups vegetable broth
 1 medium zucchini
 2-4 teaspoons (divided) grapeseed or oil of your choice for sautéing
 ½ pound fresh mushrooms
 4 tomatoes, finely diced
 1 marinated chipotle chili
 ½ teaspoon cumin, optional
 Finely chopped parsley or cilantro to taste
 1 cup cooked chickpeas
 1 cup fresh corn kernels
Garnishes
 Fresh lemon slices
 Avocado slices

Instructions

1

Wash and peel the potato, carrots, and chayote squash, reserving the peels.

2

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 15 minutes. Strain. Discard the peels, reserving the broth. Set aside.

3

Finely dice the carrots, squash, and green beans. Place in a medium pot. Cover with 2 cups vegetable broth and boil for 2 minutes.

4

Dice the potato and zucchini and add to the pot. Boil for an additional 15 minutes. Remove from heat and set aside.

5

Heat 1-2 teaspoons grapeseed oil in a skillet over medium heat. Add sliced mushrooms and sauté until lightly brown. Remove from heat. Set aside.

Prepare the soup:
6

Heat 1-2 teaspoons grapeseed oil in a skillet over medium heat. Add the remaining diced onion and sauté for a few minutes.

7

Stir in the rest of the minced garlic. Sauté for a few more minutes, and add the diced tomatoes. Sauté until well cooked.

8

Remove from heat, allow to cool. Transfer to a blender. Add the chili and cilantro. Blend until liquified.

9

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.

10

Add chickpeas and corn kernels. Bring to a boil and cook for 3 minutes. Remove from heat. Salt to taste.

11

If you want a thinner soup, add the remaining 1 cup vegetable broth.

12

Serve hot, garnished with lemon slices, avocado slices and chopped cilantro.

Serves 4-6

Note:
If you wish, you can substitute ¼ to ½ teaspoon chipotle powder for the canned chipotle pepper. ¼ teaspoon will make the soup mildly spicy. ½ teaspoon will make it quite a bit spicier. If you don’t want any heat, add ½ teaspoon smoked paprika to impart the smoky flavor of the chili pepper.

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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 (divided)
 2 cups water
 Salt to taste
 12 green beans
 2-3 cups vegetable broth
 1 medium zucchini
 2-4 teaspoons (divided) grapeseed or oil of your choice for sautéing
 ½ pound fresh mushrooms
 4 tomatoes, finely diced
 1 marinated chipotle chili
 ½ teaspoon cumin, optional
 Finely chopped parsley or cilantro to taste
 1 cup cooked chickpeas
 1 cup fresh corn kernels
Garnishes
 Fresh lemon slices
 Avocado slices

Directions

1

Wash and peel the potato, carrots, and chayote squash, reserving the peels.

2

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 15 minutes. Strain. Discard the peels, reserving the broth. Set aside.

3

Finely dice the carrots, squash, and green beans. Place in a medium pot. Cover with 2 cups vegetable broth and boil for 2 minutes.

4

Dice the potato and zucchini and add to the pot. Boil for an additional 15 minutes. Remove from heat and set aside.

5

Heat 1-2 teaspoons grapeseed oil in a skillet over medium heat. Add sliced mushrooms and sauté until lightly brown. Remove from heat. Set aside.

Prepare the soup:
6

Heat 1-2 teaspoons grapeseed oil in a skillet over medium heat. Add the remaining diced onion and sauté for a few minutes.

7

Stir in the rest of the minced garlic. Sauté for a few more minutes, and add the diced tomatoes. Sauté until well cooked.

8

Remove from heat, allow to cool. Transfer to a blender. Add the chili and cilantro. Blend until liquified.

9

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.

10

Add chickpeas and corn kernels. Bring to a boil and cook for 3 minutes. Remove from heat. Salt to taste.

11

If you want a thinner soup, add the remaining 1 cup vegetable broth.

12

Serve hot, garnished with lemon slices, avocado slices and chopped cilantro.

Serves 4-6

Note:
If you wish, you can substitute ¼ to ½ teaspoon chipotle powder for the canned chipotle pepper. ¼ teaspoon will make the soup mildly spicy. ½ teaspoon will make it quite a bit spicier. If you don’t want any heat, add ½ teaspoon smoked paprika to impart the smoky flavor of the chili pepper.

Caldo Tlalpeño (Vegan)