The Mexican Vegan Soup with Soy is an excellent option to whom is looking for nutrition for the family, with balanced nutrients. It is fat-free, very easy and economic to fix. It is also ideal to prevent use of meats of any kind, but at the same time to get enough proteins and reduce cholesterol levels. You can enjoy it at lunch or dinner as a light main course.
Mexican Vegan Soup with Pasteurized Soy
Portions: 2 
Preparation time: 30
The Mexican Vegan Soup with Soy is not only a quite economic and easy recipe. It could be served as the main course during lunch or dinner for it is light, and so nourishing.
One of the recommendations is to combine vegetables as in a merry party of colors, translated into a variety of nutrients. So, the more combined colors, the more nourishing it will be.
The recipe includes some vegetables, but you could take a glimpse in the fridge to look for more options such as cabbage, green beans, chayote, broccoli, etc.
It is also relevant to mention that the Pasteurized Soy is not only an economic food, but it also has enough proteins to replace meats. In addition, the Soy is recommended to women during menopause, with changes in hormone levels.
This is for the Soy enables the metabolism balance, with sufficient calcium, magnesium and Omega 3 which contribute to enhance the bones mass and prevent the loss of calcification in the future.
But, the best feature of this recipe is the very low calories quantity, which helps to lose weight. I recommend this Vegan soup to those subscribed to El Reto, my weight loss program to help you to follow a healthy diet.
An important Tip: the Pasteurized Soy should be hydrated enough time to soften and absorb the broth flavor. I also advise to drain Soy (not to squeeze it a lot) to preserve flavors.
Try also the Oatmeal and Fruit Parfait and the Portobello Sandwich
For more tips and inspiration to make this recipe, watch my video on Youtube:
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Mexican Vegan Soup with Soy
5 Cups of water
1 celery stick
1 clove garlic
1 Piece of onion
½ Teaspoon cumin
1 Teaspoon salt
1 corn (cut in pieces)
½ cup coriander
½ cup parsley
1 carrot (peared and peeled)
1 Piece of cabbage
2 Cups of pasteurized soy
Put the Pasteurized Soy in a medium size pot with enough room to add 2 cups of broth later.
The vegetables broth is fixed as follows: add 4 or 5 cups of water in a large pot, add vegetables, herbs and spices. Let it cook for 15 to 20 minutes. Tip: the more time cooked, the better to get a hearty broth, with more flavor.
When the broth is ready, add two cups to the Pasteurized Soy. Let it hydrate the soy during 5 or 10 minutes to enhance its flavor.
Serve the hydrated Soy in a soup plate with the broth and some vegetables.
I love to read your comments! Please leave your comments below and share this recipe with your friends. ❤Laura
Laura creates content in Spanish and English for a community of over 3 million followers and has been recognized as one of the most influential Latinas in the US, Latinos 40 under 40 in Chicago.
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