Jackfruit Moringa Tortilla Soup

Tortilla soup for the win! Always.

When we were in Bali this May, we had food that was always packed with different superfoods, super fresh light vibes and all of the most interesting components. Ever since we’ve been back, I always like to recreate that energy with my recipes and I feel like this recipe nails the that Bali vibe I’m always looking for.

This soup is my take on a classic. There’s something so simple and comforting about tortilla soup that when you put the right things in it - it can take your immunity to the next level while still giving you those mexican vibes.

I used jackfruit in this recipe as jackfruit is one of the best meat replacements out there. You can find it at Trader Joe’s in a can or in the frozen section. Lots of garlic, spices and salsa actually pair perfectly with moringa. Moringa is a superfood powder that comes from a plant. It has antioxidants, the ability to lower blood sugar + cholesterol and has been proven to also reduce inflammation. Superfoods in general are most definitely not a necessity - but when you have a superfood stock up like I do, I love any reason to sneak them in to boost my meal!

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Makes 4-5 servings:

The Goods:

• 1 tbsp organic extra virgin olive oil

• 1 onion, peeled and chopped

• 3 cloves garlic, peeled and minced

• 1 jalapeno, seeded and minced

• 1 can jackfruit drained and squeezed

• 2 tsp coriander

• 2 tsp cumin

• 1 tsp paprika

• 1 can pinto beans, rinsed and drained

• 1 red bell pepper, seeded and chopped

• 6-7 cups veggie broth

• 2 tbsp moringa powder

• 1 lime squeezed

• 1/2 bunch cilantro

• 1 tsp salt

• 1/2 tsp pepper

• avocado slices

• tortilla strips

The Method:

1. In a medium sized sauce pan, over medium high heat, add olive oil, onions, salt and sauté for 2-3 minutes.

2. Once onion is translucent, add the garlic, jackfruit and spices.

3. Cook for about 4-5 minutes while sautéing.

4. Next, add pinto beans and bell pepper, cook for 1-2 more minutes. Season again with salt + pepper.

5. Pour in the veggie broth and cook for about 15 minutes on medium low, covered.

6. Stir in the moringa and lime. Cook for a few more minutes,

7. Add in cilantro and check for salt.

8. Serve with avocado, tortilla strips and your favorite salsa.

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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