I love tortilla soup! When I became a vegetarian years ago, I knew I had to create a vegetarian recipe to enjoy frequently. I am so happy that I don’t have to rely on vegan restaurants for tortilla soup – and now you don’t, either! This recipe is delicious, healthy, and affordable. The soup is easy to make and it’s packed with vitamins and minerals, as well as lots of yummy spices that are so good for your health. Enjoy!
Ingredients:
Vegan, Gluten-Free, Nut-Free, Soy-Free
3 large, organic carrots, chopped
2 organic sweet bell peppers
1/2 yellow onion, diced
3 garlic cloves, minced
1 15 oz. can diced tomatoes (fire roasted)
1 cup frozen green peas (optional)
3/4 cup organic sweet corn (frozen, optional)
Low sodium vegetable broth
Avocado
Cumin
Chili Powder
Smoked paprika
Salt
Pepper
Green onion (for garnish)
Cilantro (for garnish)
Instructions:
Sautée the onion until translucent. Use water so that the onion doesn’t stick to the pan. Add minced garlic, chopped carrots, and a dash of black pepper. Stir until the carrots are soft and then add the chopped bell peppers. Add cumin, smoked paprika, chili powder, and salt to taste. Stir for a few minutes and then add the fire roasted tomatoes. Let the mixture thicken and then add enough vegetable broth to cover the vegetables. Simmer. Transfer the soup to a bowl and let cool before blending it in batches. I like to put the soup in a blender to thicken it. Transfer back to the pot, bring to a boil, and add the peas and corn. Simmer for 20 minutes. Top each bowl of soup with sliced avocado, green onion, and fresh cilantro. Enjoy!
