Vegan Mexican Soup

Mexican Inspired soup loaded with Veggies and Spicy Vegan Sausage

This soup is super hearty and packed with flavor. The recipe for this soup was inspired by Pozole Soup, a common Mexican soup usually made with pork. This lighter vegan version is made with vegan sausage with the addition of veggies. I definitely recommend making this soup during this winter. It is the perfect dish to warm you up during these cold winter nights.

Ingredients

Soup

4 Vegan spicy Sausages, bias cut (Field Roast Mexican Chipotle Sausages)

1 Carrot, cut into wheels

2 stalks celery, bias cut

1 pound can hominy

½ white onion, medium dice

1 ½ Tablespoon Vegetable stock paste (Better than Bouillon Chicken Stock Paste)

Salt to taste

1 bay leaf

Salsa

4 dried ancho Chiles

4 dried guajillo

3 garlic cloves

1/2 onion cut in half

1/2 teaspoon oregano

Garnish

Lime

Cilantro, rough chop

Radish, thinly sliced

Avocado, cubed

Procedures

Salsa

Cut the ancho and guajillo in half and de-seed and devein them. Preheat a large pan on medium high heat and toast the chiles for about 1 minute on each side. Remove them from the pan once both sides are toasted and place into a medium pot. Pour water into the pot enough to just cover the chiles. Bring the pot to a simmer and let cook for 10 minutes to rehydrate the chiles.

While the chiles are rehydrating, in the same pan used to toast the chiles, heat to medium high heat char the onion on all sides; about 1 minute on each side. Remove the onions from the pan and place into a blender along with the garlic and ½ teaspoon of oregano.

After the chiles are done simmering, drain the water and add the chiles to the blender with the garlic and onion. Add a cup or freshwater, or a cup of reserved water from simmering the chiles. Blend the mixture until a thick puree forms. If the salsa is too thick add some more water to the blender and blend again.

Pour the salsa through a fine mesh sieve and removing all of the pulp from the mixture. Use a rubber spatula to press the pulp to ensure all the salsa is pushed through. Discard the pulp and save the salsa until need.

Soup

Heat 2 tablespoons of canola oil to medium high heat in a large pot. Once the oil is hot, place the sausage into the pot, be careful not to over crowd the pot. You might have to cook the sausage in two batches to prevent overcrowding. This will ensure maximum browning. Once browned on one side, flip them over to brown the other side.

Remove the sausages once both sides are evenly browned and place onto a clean plate. Leave the remaining oil in the pot to saute the vegetables. If there isn’t enough oil in the pot reserved, add an additional tablespoon of canola oil to the pot.

Heat the same pot to medium heat and add the celery, onions, carrots and salt. Stir and cook until translucent and slightly softened. Turn the heat to low and add the hominy and bay leaf to the pot and stir until everything is well incorporated. Pour in the salsa mixture and mix well cook for about a minute, stirring constantly.

Next, add the bouillon paste, sausage and enough water to cover everything completely. Mix well and bring the soup to a simmer. Let the soup simmer for at least 20 minutes. Add additional water to keep everything covered.

Once the 20 minutes has elapsed, taste the soup for salt and add more if needed. Serve the soup hot with the radish, avocado, cilantro and lime. The soup can be kept in the fridge for up to seven days.