Wednesday, March 20, 2013

Tortilla Soup & Salad with Caesar Dressing


Soup's on!
This is one of those quick and easy meals that you don't really have to think about.  
Perfect for chilly nights and a great way to get in those veggies! (Hmm...haven't I said that before?)


Tortilla Soup & Salad With Caesar Dressing
makes 4 servings

4 whole wheat or corn tortillas (depending on your preference)
1 (16 oz.) can whole corn, do not drain
1 (16 oz.) can red beans, do not drain
2 (16 oz.) cans Mexican style stewed tomatoes, do not drain
3 C. vegetable broth
1/3 C. salsa
2 tsp. ground cumin
1 clove garlic, minced
½ C. yellow or red onion, diced
sea salt & pepper to taste

Directions:

1.   Combine all of the above ingredients in a large pot and bring to a boil.  Lower heat to a simmer, covering slightly, for 30 minutes.
2.    Toast tortillas by placing them into a 325F oven for 5-10 minutes or until crispy. 
3.    Roughly chop tortillas and sprinkle on top of soup once you’ve served them in individual bowls.  Serve with Caesar salad.
4.    To make the Caesar salad, break up romaine lettuce into bite sized pieces and place in a large bowl.  Toss with Caesar dressing and top with homemade croutons (recipe below).


Caesar Salad
makes about 1 cup

4 oz. soft tofu, drained (or use 1/3 C. vegan mayo in place of tofu)
1/3 C. extra-virgin olive oil
2 Tb. Dijon mustard
1 clover garlic, quartered
2 tsp. Worcestershire sauce (without anchovies)
2 Tb. Lemon juice
1 bunch romaine lettuce, rinsed and patted dry

Directions:

1.  Process all of the above ingredients in food processor or blender until completely smooth.  Drizzle over salad and store remaining in the ‘fridge.

Homemade Croutons

5 slices whole wheat bread, cut into 1” cubes
2 Tb. Extra-virgin olive oil
1 tsp. dried thyme
sea salt & pepper to taste

Directions:


1.     Preheat oven to 375F. 
2.     In a large bowl, whisk together olive oil, thyme, salt and pepper.  Toss in cubed bread and use your hands to coat everything well.
3.     Prepare a baking sheet with parchment paper or with non-stick cooking spray and evenly lay out the bread cubes.
4.     Bake for 12-15 minutes, turning half-way through to ensure even baking.


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