Monday, September 19, 2011

Vegetarian Mexican Pasole Soup Recipe

If you've been afraid to go raw or vegan, this recipe just might convince you to take the leap. You might discover you're missing out on the rich flavors of simple spices and yummy taste of fresh vegetables. This Pasole recipe is missing the meat, but no flavor lacking here.

This recipe came from a raw food class I took with my friend Jennie Zraick, an avid fan of HJC. Becky at Whole Foods Market in Roseville in the Sacramento area teaches raw food cooking on a regular schedule. She wows the attendees with her vast knowledge of the health benefits of foods while she's chopping and blending her creations.

I made a huge batch and brought it to a Labor Day BBQ and it was a hit. I sent leftovers home with eager takers with a promise to post it soon. So here you go!

The broth contains tomatoes, half a red pepper, juice from one lemon, three large dried California chiles (seeds and stems removed), olive oil, salt, garlic powder and filtered water (enough to cover ingredients).
The best part about this recipe is that tomatoes are plentiful from the garden. I used a variety from our garden and from friends. Chop the tomatoes and remove the seeds and juice then add to Vita-Mix or blender. I tossed in the cherry tomatoes whole. Add the remaining broth ingredients, cover with filtered water and blend until chiles are processed.
Transfer broth to a large bowl.
Chop the onions and remaining half of red pepper.
Cut the corn off the cob with a sharp knife. Chop the zucchini and cilantro. Peel and cut the avocado and slice the cabbage very thin using a mandolin. Add the oregano and garnish ingredients to the broth and stir.

Ole! You've got a delicious raw food soup that's ready to serve. I guarantee you'll never miss the meat.

Raw Mexican Pasole Soup

From Becky, Whole Foods
Yield Serves 6

Category Soup
Cuisine Mexican, Vegan

4 large tomatoes
1/2 red bell pepper
3 large dried california chiles, seeded
1 lemon,  juice
2 Tbsp extra virgin olive oil
1 tsp salt
1 tsp garlic powder
filtered water
1 Tbsp Mexican oregano
1 ear fresh corn, sliced off cob
1 med zucchini, diced
1 avocado, diced
1/2 red bell pepper, diced
1/4 red onion, diced
1/2 green cabbage, shredded
1/2 bunch fresh cilantro, chopped

1. Cut tomaotes into quarters and remove seeds and juice. Add to blender with remaining broth ingredients.
2. Add filtered water to cover veggies in blender. Blend until smooth and warm.
3. Taste to test flavor. Add more salt, garlic or chiles if needed. Blend.
4. Tranfer to large bowl and add garnish. Stir until blended.
5. Serve in bowls with large spoons.

I've made this twice now and its a simple and quick soup to make—no heating up the kitchen.

Tell me if you like the idea of raw food recipes. I'm interested in doing more.

Also linked at Slightly Indulgent Tuesday and Traditional Tuesdays.


  1. Hi Chris, this does look tasty! Thanks for replying to Kathryn's comment. I also emailed her the link in case she doesn't check back.
    Would you mind linking this up to Sunday Night Soup Night this Sunday?


  2. It is amazing how good this is. I will link the parole on Sunday Night Soup Night. Thanks, Debbie.

  3. Thanks Chris! I'll be hosting weekly through fall and winter, so I'd love to see you again at Sunday Night Soup Night with your next soup/stock/chowder recipe!

  4. I'll try to get a few more up for your readers, Debbie. Life is about to get real crazy over here. We are moving out of our house in three weeks.