Warm and Cozy Vegetarian Taco Soup Recipe
The #21daychallenge is going strong and I have been back in the kitchen cooking up a (healthy) storm! I love making soup because it is healthy, easy, filling, and total comfort food for this fall/winter weather. This recipe is vegan friendly and delicious. Here is what you need:
1/2 white onion
1 package of beefless beef from Trader Joe’s
1 head of cauliflower
1 cup of cubed or precut butternut squash (I use the zigzag cut butternut squash from Trader Joe’s)
1/2 can of corn
1 can of pinto beans
2 cartons of veggie broth
1 small can of mild green chillies
1 cup shredded carrots
2 packets of taco seasoning
1 tablespoon Cumin
1 tablespoon Chili powder
1-2 teaspoons of Chipotle Tabasco
Pre-heat oven to 425.
In a large soup pot heat 1 tablespoon olive oil and sauté chopped onion until brown.
Add the pack of beefless beef to the onions and mix.
Add 1/2 pack of taco packet to beefless beef and mix.
Add two cartons of veggie broth to the pot and bring to a boil.
While the soup is heating, place chopped cauliflower and butternut squash on a baking sheet, splitting the baking sheet in half with cauliflower on one side and squash on the other.
Drizzle veggies with olive oil and use remaining packet of taco seasoning. Toss and bake for 15 min, flip and bake an additional 10 min or until browned.
Continue to add the rest of the ingredients to the soup and stir.
taco season packet
When the cauliflower and butternut square are done roasting, add them to the soup and stir.
That is it! Your soup is ready and the best part is, your soup will taste even better tomorrow when the flavors can marinate overnight. Recipes like this are perfect for lunches and quick healthy dinners. Hope you love it as much as I do!