Vegan Tortilla Soup
Plant-based, easy to make, and delicious, this vegan tortilla soup is the perfect fix for cuddling up on the couch and watching a movie.
1 jar medium Picante Salsa (16oz)
2 cups cashew milk (blend 1.5 cups cashews with water to make creamy milk) or use vegetable broth
2 cups of frozen corn
1 cup black beans
1 cup red beans
1/2 red onion- chopped
1 can chilies
1 tbsp cumin
2 scoops KOYAH spinach (or two cups of freshly chopped spinach)
Water to desired consistency
salt and pepper to taste
1/2 cup of fresh cilantro
Put all ingredients except cilantro in the crockpot and cook on low for 4 hours. Liberally chop and garnish cilantro on soup when finished cooking.
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