VEGETARIAN TORTILLA SOUP

Calling all you vegetarians and vegans who never order Chicken Tortilla Soup but would like too.  I starting creating this soup because I bought 6 cobs of corn at the farmers market with no idea what I would use them for. I started adding more things as I went along and it started feeling like it could be the creation of this recipe. It was a fun soup to create because it came to me as I went along. Hope you like it.

Let's get started:

Peel corn and cover with water. Bring to boil and then turn down the heat for 15 minutes. Remove corn and KEEP your corn broth for this recipe. Set corn and broth aside.

Slice your tomatoes in half and arrange on a cookie sheet with a slight drizzle of olive oil and sea salt. Add garlic to pan and roast in oven at 400 for 30 minutes. Set aside.

In Soup pot  add a small drizzle of olive oil with onion and celery. Saute until onion is translucent about 5 minutes. Add green chiles and cook for a additional few minutes. Add corn BROTH, roasted tomatoes, roasted garlic, corn kernels, cumin, cayenne pepper/chili powder and simmer for 25-30 minutes.

Top this soup topped with a myriad of choices all of them delicious and in any combination you like, Tortilla chips, shredded cheddar cheese, avocado, fresh cilantro, green onions, lime juice or sour cream.

 Ingredients:

1 teaspoon olive oil
6 ears corn
1 onion chopped
2-3 celery stalks chopped
2 cloves garlic
2 1/2 -3 cups roasted tomatoes or 28 oz can crushed tomatoes.
           if roasting fresh either mash or puree before adding to soup
2 cans chopped green chili peppers drained-I used fire roasted
6-7 cups corn broth
3 tablespoons cumin
dash cayenne pepper-optional
dash chili powder-optional
salt and pepper to taste
1 teaspoon sugar-optional
Toppings-your choice (as above)

                                                                                                                         

Hope you love this spicy Mexican inspired soup.


To your good health,

Jan

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