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Raw Tortilla Soup

  By Kris Giovanini  ,

October 29, 2015

Fresh and flavorful, this may be the tastiest tortilla soup you will ever eat!


For the Broth:

8 roma tomatoes, roughly chopped

2 medjool dates, pitted

50 grams Brazil nuts, soaked and strained (about 18 nuts, depending on size)

4 cloves garlic

1/4 red onion, chopped

3 sprigs cilantro

1/2 cup carrot juice

1 orange, juiced

1 teaspoon lemon juice

1 teaspoon lime juice

2 tablespoons olive oil

1/8 teaspoon chili flakes

1 teaspoon oregano

1/2 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon salt

Pinch each black pepper and chili powder

To be folded into Broth: (secondary ingredients)

3 whole tomatoes, small dice

1/2 whole mango, small dice

1/4 bunch parsley, fine chop

1/4 cup cilantro, rough chop

1/4 of a long English cucumber, small dice

1/2 red pepper. Seeded and small dice


1. Place all broth ingredients into the blender and blend well to create a smooth base broth.

2. Fold in secondary ingredients.

3. Let the diced ingredients macerate in the base broth for 1-2 hours, refrigerated, before serving.

4. Garnish each serving with cilantro leaves and a lime wedge.

In advance: Soak Brazil nuts for 4 hours or overnight. Prepare soup, then let the diced garnish macerate in the base broth for 1-2 hours ~ Preparation time: 30 minutes Serves: 4 ~ Equipment: Blender, Juicer
Don’t eat this soup the day you make as it really tastes best the next day after ~ if you can wait that long!

This recipe is from “Best Vegan Recipes from North America’s Vegan-Serving Top Restaurants”, Jamie Parker (2014). The book contains lots of beautiful photographs and 130 plus recipes from top vegan restaurants in Canada and the US. This Raw Tortilla Soup recipe is from Feeding Change.



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