High-protein Mexican chili soup

Vegan hack

Mexico

Prep: 15 minutes

Cook: 35 min

Rest: 30 minutes

Difficulty: Easy

Low-in-fat, High-protein, Gluten-free

After a few summery days on which I’d usually enjoy Mexican almost every day, the cold is back before we know it. Here’s to splitting the difference with this hearty, tangy, zesty chili soup. It’s packed in proteins and vitamins, naturally gluten free and full of flavours.

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Ingredients

Metric

U.S.

To delight 2 people

50 g Textured soy proteins

30 ml soy sauce (tamari for gluten-free)

1 càc Marmite

500 ml water

1 onion

2 carrots

2 garlic cloves

1 red pepper

1 chilli pepper

1 càs coconut oil

500 ml tomato coulis

300 g red kidney beans

2 thyme

1 lime

1 càc Alver World chlorella powder

1 avocado

fresh coriander

1 green pepper

Directions

Step 1

Dissolve the Marmite and soy sauce into boiling water, and soak the textured soy proteins for 30 minutes in this broth.

Step 2

Meanwhile finely chop the onion, grate the carrots, mince the garlic and chop the red pepper and chili pepper into dices (make sure you take off the seeds).

Step 3

In a large skillet, melt the coconut oil and sauté the onion and carrots for 5 minutes on low heat. Add the garlic, red pepper and chili pepper and cook for another 5 minutes.

Step 4

Meanwhile, drain the soy proteins and keep their soaking juice.

Step 5

Transfer the sautéed veggies to a blender, and start grilling the soy protein in the skillet for about 5 minutes, stirring regularly. Meanwhile, blend the veggies with the collected juice and tomato coulis, then return to the skillet, along with the red kidney beans and thyme. Bring to the boil and simmer for about 20 minutes.

Step 6

Take off the thyme, add the lime juice and additional protein powder if you wish (I’m using golden chlorella from Alverworld) and serve with avocado, fresh coriander and green pepper dices.