Magic Taco Soup?
There's always a bit of trial and error in recipe creation. I never want to settle on recipes that I wouldn't be proud to serve to guests, so the recipes I write for Green Circle Kitchen typically go through countless variations before they're posted to the blog (as my family can attest! 😂). However, to my delight, after a couple of trial runs, this Creamy Soy Curl Taco Soup really came together well!
Maybe I should rename this recipe "Magic Taco Soup?" because it began with a concept that I threw together and after a few more tweaks, this recipe came out of the instant pot with mind-blowing flavor, just like magic! 😉 This soup has a lot of dimension with a perfect blend of spices, non-dairy creaminess, variety in texture, and umami flavor. All I can say is "Wow!" This new recipe will definitely be a favorite that my family & I will keep coming back to. I'm so excited to share it with you!
A symphony of flavors!
The ingredients for this soup come together in a symphony of flavors! The ingredient list is a little long but don't let that intimidate you. This recipe really comes together so easily. Once you've prepared the Fajita Soy Curls, you only have three (or so) things to chop; one onion, one clove of garlic, and a little cabbage. You'll finish the dish off with a little sliced green onion. The rest of the ingredients are nearly ready to get dumped in the pot.
- onion, diced
- garlic, minced
- vegetable broth (not pictured)
- water (not pictured)
- Fajita soy curls, prepared
- Rotel diced tomatoes and green chilies
- cannellini beans, drained and rinsed
- green cabbage, shredded & chopped
- chili powder
- smoked paprika
- poultry seasoning
- lime juice
- cashews, unroasted and unsalted
- canned sliced mushrooms, drained and rinsed
- unsweetened soy milk
- white miso
- salt, to taste
- black pepper, to taste
- green onion, for garnish
A little saute action
Once your ingredients are prepped and ready, you'll begin with a little saute action. If using an instant pot, simply set it to the "saute" function and allow it to heat. Once it's heated (on my instant pot, it states "hot" when the "saute" function is ready), add the diced onions (with an optional pinch of salt) and continually stir until the onions begin to become translucent. Then, add the minced garlic and stir for 30 more seconds before hitting "cancel" on your instant pot to turn off the heat of the "saute" setting.
It all goes in the pot - well, almost all
Next, it all goes in the pot - well, almost all. With the saute setting canceled, begin by pouring in the water and vegetable broth and continue to add all of the ingredients up through the lime juice. Hold the Savory Cashew Cream Ingredients (cashews, soy milk, mushrooms, miso), salt, pepper, and green onions to the side for later. Stir to combine and close the lid of your instant pot. Then, turn the vent to "Sealing", and set your instant pot to pressure cook on high pressure for 5 minutes.
It will take around 20 minutes for the instant pot to come to pressure and then it will pressure cook for 5 minutes. While this is happening, you'll have plenty of time to prepare the simple Savory Cashew Cream Sauce in the next step.
Simple Savory Cashew Cream Sauce
While waiting for the soup to come to pressure and cook, you'll have plenty of time to prepare the simple savory cashew cream sauce. Just place all four ingredients (cashews, drained and rinsed mushrooms, white miso, and unsweetened soy milk) into your high-speed blender and blend for about 3 minutes or until smooth and creamy.
Once the instant pot has cooked on high pressure for 5 minutes, you're almost done! Next, carefully set the valve position to "Venting" (some people like to use the handle of a long spoon to open the valve while keeping far away from the steam).
This is a simple "quick release" procedure but a great deal of steam will be released over the next couple of minutes and it's important to keep away from the steam because it's very hot.
For the final steps, you'll be removing the lid and stirring in the Savory Cashew Cream Sauce. Your Creamy Soy Curl Taco Soup is nearly ready to be served! Just allow it to cool for a bit, taste & adjust seasoning (adding salt and/or pepper if desired), ladle into serving bowls, top with sliced green onion, and serve.
Sure! This recipe could be made without nuts by replacing the cashews in the simple Savory Cashew Cream Sauce with the same quantity of rinsed and drained cannellini beans.
Yes! Using an instant pot is not required. You can complete all steps in a large pot on the stove instead. Saute the onions & then garlic as directed, then after adding the rest of the "initial instant pot ingredients", instead of the pressure cooking, you'll bring the soup to a boil and then down to a simmer, stirring occasionally, for about 10 minutes. Then, you can go ahead with stirring in the Simple Savory Cashew Cream, allowing to cool, seasoning to taste, and garnishing with sliced green onions.
Using the instant pot to make this Creamy Soy Curl Taco Soup gives you a bit more free time. While the instant pot is coming to pressure and cooking, you'll have about 25 minutes of time to do other things (without having to monitor and stir a pot on the stove). This gives you plenty of time to blend the Simple Savory Cashew Cream, too.
Creamy Soy Curl Taco Soup
- instant pot
- high-speed blender
Initial instant pot ingredients
- 1 medium onion, diced
- 1 clove garlic, peeled and minced
- 4 cups vegetable broth, low sodium
- 1 cup water
- 1 Fajita Soy Curl Recipe, prepared
- 1 10 oz can Rotel diced tomatoes & green chiles, undrained
- 1 15 oz can cannellini beans, drained & rinsed
- 2 cups green cabbage, shredded & chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 Tbsp poultry seasoning (I use Penzey's Poultry Seasoning)
- 2 Tbsp lime juice
Simple Savory Cashew Cream Ingredients
- ½ cup cashews, unsalted & unroasted (pre-soaked if not using a high-speed blender**)
- 1 6 oz can sliced mushrooms, drained & rinsed
- 1 cup unsweetened soy milk (or other unsweetened plant milk)
- 1 Tbsp white miso
- salt, to taste
- black pepper, to taste
- green onions, sliced (for additional flavor & garnish)
Initial Instant Pot Steps*
- Once you have all of your ingredients ready, set your instant pot to the "Saute" setting and allow to heat up. Once hot, add your diced onions (and a pinch of salt, if desired) and stir frequently until the onions become nearly translucent, about 5-10 minutes. If the onions stick to the pot too much, you could use a Tbsp or two of your vegetable broth to loosen them as you continue to stir. Once the onions are translucent, add the minced garlic and stir for 30 seconds more. Then, hit "cancel" on your instant pot to turn off the heat of the saute setting.
- Next, add all of the remaining "Initial Instant Pot Ingredients" (but NOT the Simple Savory Cashew Cream ingredients yet) to the pot. Then, stir to combine before closing the lid and setting the valve to "Sealing".
- Then, set the instant pot to "Pressure Cook" on high pressure for 5 minutes. It will likely take around 20 minutes or so to come to pressure before it begins the 5 minute pressure cooking time.
Make the Simple Savory Cashew Cream
- While the instant pot is coming to pressure and cooking, you can make the Simple Savory Cashew Cream. Simply add the cashews, unsweetened soy milk, white miso, & drained and rinsed mushrooms to a high-speed blender** and blend for about 3 minutes, or until very smooth. Then, set aside.
Almost done! - Finishing Touches
- When the instant pot has finished pressure cooking for 5 minutes, carefully open the valve to quick-release the pressure. A great deal of steam will be released. Be sure to stay clear of the steam as it will be very hot! Once the pressure is fully released (it'll likely take 2 or more minutes) and the silver pressure indicator has popped back down, open the lid and stir in the Savory Cashew Cream.
- The soup will be quite hot. Allow it to cool a bit and then taste and add salt & pepper to taste, if desired.
- Scoop into soup bowls and top with sliced green onion. Enjoy!