Tortilla soup

A vegan and gluten-free version of a classic Tex-Mex soup.

Ingredients

• 1 tbsp cooking oil
• 1 onion, diced
• 5 cloves garlic, minced
• 2 bell peppers, diced
• 2 jalapeño peppers, diced
• 1 carrot, chopped
• 28 oz can crushed tomatoes
• 3 cups vegetable stock
• 1/2 bunch cilantro leaves, chopped
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 3 tbsp lime juice

Directions

Heat a 3-quart pot over medium to medium-high heat.

Add the chopped onion and cook until translucent. Add the peppers, carrot and garlic and cook for an additional few minutes. Now add the stock, and the crushed tomatoes. Bring the heat up to high and bring the soup to a boil. While the soup is heating, add your cilantro, cumin, coriander and paprika. Once the soup is boiling, cover the pot and lower the heat to bring the soup to a simmer. Let it simmer for at least 20 – 30 minutes. While the soup is simmering, I add the lime juice and salt to taste.

Serve with rice and black beans. Optional toppings: cheese, tortilla strips, sliced avocado, salsa, lime wedges, sour cream or any meat on hand.

Notes

This recipe makes 4 large servings.

Nutritional Information per serving:

Calories: 394
Fat: 5 g
Carbohydrate: 82 g
Fiber: 10 g
Sugar: 7 g
Protein: 16 g