I forgot to mention in my last food post, but roasted tomatoes freeze incredibly well. They last a while in your fridge but if you want to savour some summer bounty during the winter, batch cook them up and stockpile them in your freezer. Last year, I bought a bushel of red bell peppers, chopped them up and froze them, and we are still eating through them!
If you need any ideas what to do with all this frozen (or fresh, if you have some made already) roasted tomatoes and bell peppers, I urge you to try this soup.
Roasted tomatoes, red peppers, corn (yes, I used frozen) with a can of green chiles and some spices get thrown into a slow cooker and by the afternoon, you have a very flavourful soup. To make this a complete meal, I fried up some soy curls as a nod to the original enchilada soup which is typically made with chicken. Either way, the soup was great.
The recipe is from Melissa King‘s new cookbook Easy. Whole. Vegan. Her cookbook focuses on whole food ingredients (vegan, obviously) but can be made quickly and easily. With my little babe, if I want to actually make something in the kitchen, it has to tick all those boxes.
I have been able to make quite a few things from the cookbook in such a short amount of time already, which should give you an idea how approachable the recipes are. The ingredient lists are not too daunting and feature standard vegan foods. I liked that there was a slow cooker section sinceI have realized sometimes I have the most spare time if the baby catches a morning nap, but want hot food ready for lunch or dinner. Otherwise, there are plenty of salads (meal worthy at that featuring whole grains or beans) but also veggie-packed sides, breakfasts and desserts. The recipes may not be unique or novel but having a compilation of fast meals is a treasure when you don’t even have time to think about what you want to eat for dinner. Thankfully the publisher has allowed me to share my favourite recipe from the book so far, the Veggie Enchilada Soup.
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the book, please leave a comment below telling me about your easiest vegan recipe. The winner will be selected at random on October 3, 2016. Good luck!
Veggie Enchilada Soup
Recipe from Easy. Whole. Vegan.: 100 Flavor-Packed, No-Stress Recipes for Busy Families
Author’s note: Enchilada soup, much like tortilla soup, is a Southwestern favorite normally made a little on the spicy side, with chicken and loads of cheese. The essence of this soup isn’t found in the chicken or the cheese, though—the real heart is the peppers. This version leaves out the chicken and cheese, opting to include more veggies in their place. The soup comes out thick and will definitely warm the soul. The roasted red peppers and roasted tomatoes bring a ton a flavor to the base, while the yellow chile peppers add a real kick. Since this is made in a slow cooker, there’s not a lot of preparation time, either.
Prep and cook time: 6 hours 20 minutes
4 cups (720 g) roughly chopped roasted red tomatoes (Janet’s note: I used this recipe)
2 cups (300 g) sweet corn kernels
2 cups (300 g) roughly chopped roasted red peppers (Janet’s note: I used regular red peppers)
2 cups (480 ml) vegetable broth
1 yellow onion, chopped
1 to 2 yellow chile peppers, roughly chopped (see Note) (Janet’s note: I used 1 can of roasted green chiles)
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 to 2 teaspoons salt (or to taste)
1. Place all the ingredients in a slow cooker. Cover and cook on high for 6 hours.
2. Serve immediately or refrigerate for later. This should last a week in the fridge, and you can freeze it for up to 3 months.
Makes 6 to 7 servings (Janet’s note: served 4 with soy curls as a main)
- Although this recipe doesn’t call for vegan cheese sauce (page 171), its creaminess would go very well in this soup. If you want, you can add it right before you serve the soup.
- A great topper on this recipe would be some avocado You can place a bit of parsley or cilantro on top for presentation, too.
Note: If you want some good pepper flavor without the heat, try using bell peppers or, if in season, Hatch chile peppers.
Recipe from Easy. Whole. Vegan.: 100 Flavor-Packed, No-Stress Recipes for Busy Families © Melissa King, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com
Cookbook photography courtesy of Heather Poire.
Contest Rules: No purchase necessary. Contest period begins Saturday, September 17 2016 and ends Monday, October 3, 2016. For American and Canadian residents only. Approximate retail value US$19.95. Enter by writing a comment answering the prompt for a chance to win. Entrants must supply a valid email address. Winners will be notified by email and must respond within 48 hours.