This is our special version of a traditional Mexican favorite – spicy tortilla soup. Its rich flavors and many nutrients make it both tasty and healthful. Our take on this classic is vegetarian and dairy-free (unless you choose to add cheese or sour cream). With just the right amount of zing, your taste buds will be transported south of the border.
TORTILLA SOUP
Serves 4 to 6
This is a very traditional soup typical of Mexico and is suitable for all season. Its rich flavors and many nutrients make it both tasty and healthy.
INGREDIENTS:
4 ripe Roma tomatoes cut into quarters
1/2 medium white onion
2 cloves of garlic
1/2 bunch of epazote (or fresh cilantro).
2 or 3 guajillo chile peppers, seeded
1 pinch of ground cumin
1 corn tortilla
1 pinch of oregano
3 cups of veggie broth
4 Tbs of avocado oil
Sea salt and pepper to taste
Garnish:
1 avocado, diced
Tortilla strips, fried to taste
100 grams of panela cheese or feta cheese, diced (optional)
4 tablespoons of sour cream (optional)
DIRECTIONS:
- In a sauce pan on medium-heat, add the oil and onion, then stir until slightly brown. Then add garlic and stir. When the garlic is cooked, then add the tomatoes.
- Let simmer for 7 to 10 minutes, then add 2 cups of veggie broth, the chiles, and the epazote and allow to simmer for 5 minutes more.
- Next add the tortilla, oregano, and cumin, and stir well.
- Allow to boil and then place on low-heat to simmer 10 more minutes.
- Remove from heat and let cool for about 5 minutes. Then blend, adding salt, pepper and perhaps the additional cup of veggie broth, depending upon the desired texture of the soup you prefer.
- Remove from the blender and adjust the taste as necessary.
- Serve with the garnishes on top