No, I didn’t have this Mexican fusion soup in Mexico. I had crisps. Almost pink with paprika and dripping with fresh lime juice that was squeezed over them right before my eyes. They were fantastic. The best crisps I had in my life, bought from a Mexican grandma in a sunny park in Mexico City between palmtrees and cacti, and I celebrated every bite.
This fabulous combination came to mind when I wanted to pimp my pumpkin soup the other day and saw the smoked tofu and lime in the fridge. That with smoked paprika, I thought and it became a hit. Now we have this Mexican fusion soup every other day. With its onions, garlic, ginger, lime, cilantro, pepper and chili, it is the perfect weapon against the sniffling that comes with the Berlin winter.
It is also useful: it’s great with Hokkaido pumpkin, butternut squash or sweet potatoes, even carrots and normal potatoes and go in if they have to be used. Or other veggies too? I think this soup leaves a lot of room for experimentation.
Recipe for the Mexican Fusion Soup
Serves 2, about 25 minutes
about 2 cups of pumpkin or sweet potato, cubed
1 garlic clove
1 tablespoon chopped ginger
pinch of chili
1/2 -1 lime
1 tablespoon maple syrup
2 cups veggie broth (470 ml)
some plant cream
100g smoked tofu (3,5 oz)
1 teaspoon smoked paprika
cilantro or parsley
How to make the Mexican fusion soup
In a big pot with a little plant oil, roast onions, garlic, chili and ginger. Add the pumpkin. Stir well, and add the veggie broth.
Then simmer for about 10 minutes.
In the meantime roast the smoked tofu in a skillet, add the smoked paprika and roast at medium heat.
Puree the soup with a blender.
Now add maple syrup and lime. When making the soup for the first time, I would only add half a lime because it might be too sour for some.
Now serve the Mexican fusion soup with a little plant cream, add the tofu and the cilantro or parsley and some pepper.
Have you made this recipe? I would love to see your picture on Instagram @flymetotheveganbuffet or #flymetotheveganbuffet.
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