My Enlightened Delights
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Welcome to
My Enlightened Delights Recipes!

My recipes are all plant based; most are already vegan, but all can be made vegan.
I aim to enlighten readers on decreasing intake of fats/toxins & increasing nutrition by using high quality, organic ingredients. I always cook on the Saladmaster Healthy Cooking System, so I am able to cut out unwanted fats/oils/toxins, excess water & time.

For more info, check out my Vegan Substitutes page & My Cooking Commandments.




Vegan Tortilla Soup

Vegan Tortilla Soup

I had almost forgotten about this amazing soup recipe until I told my sister about it over the weekend. This was one of the first recipes I adapted after I found it on a rainy day like today about 5 or 6 years ago and jumped at the opportunity to make it healthier. The original recipe can be found here


Preheat a 5 Qt pot. If you're not using Saladmaster, you'll need a little bit of oil to start. 

Otherwise, add chopped onions, garlic & cumin; cook for 5 minutes or until the onion is tender. Add shredded carrots & celery. Stir in broth, tomatoes/salsa & peppers; heat to a boil. Reduce the heat to low. Tear 5 of the tortillas into pieces, add to the soup and cook for 25 minutes.

While the soup is cooking, make your tortilla strips: Cut the remaining tortillas in half, then crosswise into 1/4-inch strips. Melt the coconut oil in a skillet over medium heat, add the tortillas and cook for 1 to 2 minutes or until golden brown. Drain on paper towels. Season as desired.

Allow soup to cool a bit before pouring mixture into a blender or food processor. Cover and blend until smooth. You may need to separate into 2 batches. If you would like a "creamier" soup, you can add 1 cup of full fat coconut milk to each batch (2 cups total).

Stir in the cilantro. Season to taste.

Top with the tortilla strips, avocado, green onion, pepitas, or whatever you prefer.  Drizzle with the lime juice.


1 large organic onion, chopped
2 cloves organic garlic, minced
1 teaspoon organic cumin
1 large carrot, shredded
1 stalk celery, shredded
6 cups organic vegetable broth or water
2 cups diced tomatoes or favorite salsa
1/2 cup minced pepper of choice
7 organic corn tortillas (6-inch)
1 tablespoon organic coconut oil
2 tablespoons chopped cilantro
(optional) 2 cups organic full fat coconut milk

Optional Garnish:
homemade tortilla strips
1 avocado, sliced or cubed
3 medium green onion, sliced
Juice of 1 lime



- Celery acts as a natural salt,
  so I did not add any salt to the soup. 

- I have used Cilantro EO's
  when I don't have fresh Cilantro on hand.




Jordyn Koedykerrecipe, vegan, soup