Recipe: Mexican Vegetable Soup | Food & Drink News | St Louis

Recipe: Mexican Vegetable Soup |  Food & Drink News |  St Louis
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Thanks to Trezel Brown

Mexican vegetable soup.

I like to pair this with “cheeze” toast, melting three slices of vegan cheese for each side of the bread. While it’s on the grill, I add red hummus, sliced ​​avocados, sliced ​​tomatoes, and fresh spinach. Exactly what is needed in this type of weather. I came up with this recipe like most others I come to: in the middle of the night. This is great if you’re looking for something different and not fried.

2 tbsp onion powder
3 tbsp garlic powder
2 cans of unseasoned corn
2 tbsp Mexican spices
3 cans of tomato sauce
2 cans tomatoes, diced
4 cups vegetable stock
2 cups vegan cream

Combine all ingredients in a stock pot. Bring to a boil. Reduce heat and simmer for two hours or until soup begins to thicken.

Stir occasionally during cooking to prevent sticking. Remove from heat. Let cool down and enjoy.

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