Vegan keto tortilla-style soup is paleo and pegan
Home Cancer-Fighting Recipes Tortilla-style Jackfruit Soup

Tortilla-style Jackfruit Soup

by Maggie Jones
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I’ve been making a simplified variation on chicken tortilla soup for years so this jackfruit swap was a no-brainer. The jackfruit soaks up the bold, zesty flavor of the spices and makes for a terrifically satisfying meal that seems to hit the spot whether it’s warm or cold outside.

Quick and easy tortilla-style jackfruit soup is vegan, keto, and anti-inflammatory.

The only organic jackfruit I can find in Hong Kong comes pre-shredded in a box from Edwards & Sons but it does the job nicely. In LA, I used to buy the cans from Trader Joe’s or my local Indian market. If that’s your situation, just drain, rinse, and shred your jackfruit before adding it.

This tortilla-style soup uses jackfruit to keep to vegan and keto-friendly | Soil and Seed diet

This is a super simple dish that comes together in one pot with minimal effort so it makes a nice weeknight meal. I generally make it when we have an open package of cauliflower crackers that are going soft and use those as a topping. I also make sure to add plenty of avocado and I have a feeling a little shredded vegan cheese or sour cream wouldn’t be a bad addition.

Vegan keto paleo tortilla-style soup | Soil and Seed diet

However you make this dish yours, I hope it makes your life a little simpler on busy days while still making sure you’re nourished and satisfied.

Vegan keto tortilla-style soup is paleo and pegan

Vegan Keto Tortilla-Style Jackfruit Soup

I’ve been making a simplified variation on chicken tortilla soup for years so this jackfruit swap was a no-brainer. The jackfruit soaks up the bold, zesty flavor of the spices… Cancer-Fighting Recipes vegan, keto, pegan, paleo, anti-inflammatory, whole30, soup Vegan keto Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 4 c organic vegetable broth
  • 1/2 a small onion, diced
  • 1/2 a small jalapeno, chopped (more or less as desired)
  • 1 can of organic tomatoes, diced
  • 1 bag shirataki rice, drained and rinsed (optionally, substitute cauliflower rice)
  • 1 box jackfruit, shredded or 1 can jackfruit in brine, rinsed and shredded
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • Himalayan pink salt and lots of freshly ground black pepper to taste
  • 4 cloves garlic, minced
  • 1/4 c cilantro
  • Optional: cauliflower crackers, diced avocado, vegan cheese

Instructions

  1. Bring the broth to a simmer in a medium saucepan and add onion and jalapeno. 
  2. Using a hand blender, blend until generally smooth.
  3. Add the tomatoes, shirataki rice, jackfruit, cumin, paprika, salt and pepper. Simmer 4 minutes until soup is just warmed through. 
  4. Add minced garlic and adjust seasoning to taste.
  5. Divide between four bowls and garnish with cilantro and any other toppings you desire.

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