Roasted Tomatillo, Black Bean & Pulled Jackfruit Soup
Inspired by the bold, bright flavors of México, this Roasted Tomatillo & Black Bean Soup with Pulled Jackfruit is what soup dreams are made of! It’s tangy, spicy, earthy, and 100% delicious. Plus, it’s vegan/vegetarian!
- Prep Time: 5
- Cook Time: 55
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting, Sautéing, Pulsing, Simmering
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
FOR THE ROASTED VEGGIES:
- A drizzle of olive oil
- 1 large can (28 oz or 800g) whole tomatillos
- 2 jalapeños, seeds and membranes removed, chopped
- 2 yellow onions, chopped
- 4 cloves garlic, whole, skins left on
- 1/2 tsp of each: ground cumin, coriander, and Ceylon cinnamon
- A sprinkle of salt and freshly cracked pepper
FOR THE PULLED JACKFRUIT:
- 1 can (14 oz or 400g) young jackfruit, rinsed, liquid squeezed out, shredded
- 1 clove garlic, minced
- 1/4 tsp of each: ground cumin, coriander, Ceylon cinnamon, chili powder, freshly cracked black pepper
- 1/2 tsp salt
- 2 tsp olive oil
FOR THE SOUP:
- 4 cups vegetable stock
- 2 cans (14 oz or 400g) black beans, drained and rinsed
- 1 tsp agave syrup (or another sweetener)
- 1/4 tsp of each: ground coriander, Ceylon cinnamon
- 1/2 tsp of each: ground cumin and black pepper
- 1/3 tsp chili powder
TOPPINGS:
- Fresh cilantro, chopped
- Fresh avocado, sliced or diced
- Fresh radish, thinly sliced
- Sour cream (regular or vegan)
- Tortilla chips (for scooping!)
Instructions
- Preheat the oven to 400°F or 200°C. In a roasting pan (with high sides), combine the olive oil, tomatillos, jalapeños, onions, garlic, spices, salt, and pepper. Spread everything across the pan into one even, spaced-out layer. Roast uncovered for 35-40 minutes, until the vegetables are browned and they have released their juices.
- In the meantime, prep the jackfruit. Rinse off the brine from the can, then with your hands, squeeze out all of the liquid and then pull it apart into little shreds. In a bowl, mix together the pulled jackfruit, garlic, spices, salt, and pepper in a bowl.
- On the stove, heat a cast-iron pan over medium-high heat. Then heat the olive oil. Spread the jackfruit mixture into the pan in one layer. Allow it to brown on one side for about 3 minutes before flipping it. Sauté the jackfruit for a further 5-7 minutes until it becomes slightly dry and browned. A little bit of charring here is great!
- Carefully remove the skin from the roasted garlic. Pour the vegetable stock into the roasting pan and use a spatula to scrape up all of the extra brown bits and flavor from the bottom of the pan.
- Pour the contents of the roasting pan into a blender and pulse it until there are no large chunks left. You are looking for a semi-smooth broth – small chunks of onion and tomatillos are fine!
- On the stove, heat a Dutch oven or large pot over high heat. Add in the broth from the blender, jackfruit, black beans, agave syrup, and spices. Bring the soup to a boil, then simmer it with the lid on for 15 minutes. Season with more salt, to taste, if necessary.
- Serve hot, in bowls. Top with fresh cilantro, ripe avocado, sliced radish, a dollop of sour cream, and tortilla chips. Enjoy!
Find it online: https://maddysavenue.com/tomatillo-black-bean-jackfruit-soup/