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Vegan Caldo Tlalpeño Recipe

This vegan caldo tlalpeño recipe will keep you coming back for more. Zucchini, potatoes carrots and rice simmer in a chipotle vegetable broth
Course Soup
Cuisine Mexican
Keyword caldotlalpeno, vegancaldo
Cook Time 25 minutes
Total Time 25 minutes
Servings 4 servings
Author Dora Stone

Ingredients

  • 1/2 cup Diced, white onion
  • 3 cloves Garlic, minced
  • 10 cups Vegetable Stock
  • 2 sprigs Cilantro, fresh
  • 1/4 cup Rice, long grain
  • 1 cup Potatoes, diced
  • 3/4 cup Carrots, diced
  • 1 1/2 cups Zucchini, diced
  • 1 cup Chickpeas, canned, drained
  • 1 ea. Chipotle chile, adobo, chopped
  • 1/2 Avocado, cut into cubes
  • 1 Lime, cut onto quarters

Preparation

  1. Heat a large pot to medium-low heat. Add 1/4 of water (or 1 tbsp. oil), add onions and sweat for 3-4 minutes until tender and translucent. Add garlic and let cook for 1 more minute

  2. Pour in vegetable stock and cilantro sprigs in a large pot, and bring to a simmer.

  3. Add rice and simmer for 4 minutes.
  4. Add potatoes and simmer for 4 minutes.
  5. Add carrots and simmer for 4 minutes.
  6. Add chipotle in adobo and zucchini and simmer for 5 minutes.
  7. Add chickpeas and simmer for 6-7 minutes or until all the vegetables and rice are tender. 

  8. Season with salt and pepper.
  9. Serve with avocado cubes and lime wedges.

Chef's Notes

To serve, garnish with avocado slices and a splash of lime juice. You can add baked tofu cubes to it for a more protein packed meal.