Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Creamy Tortilla Soup

Soup - Cream - -

INGREDIENTS

1 Tablespoon extra-virgin olive oil
2 cloves garlic, chopped
1 1/2 Cup tomato salsa
4 Cups vegetable broth
2 ripe Haas avocados
Juice of 1 lime
2 Tablespoons minced fresh parsley
Salt and freshly ground black pepper
3 to 4 corn tortillas, cut into thin strips (about 1/4-inch x 2-inch), for garnish

METHOD

Heat the oil in a large pot over medium heat. Add the garlic and cook until fragrant, 30 seconds.

Stir in 1 cup of the salsa and the broth and simmer for 5 minutes. Remove from heat and cool slightly.

Halve and pit one of the avocados and place it in a blender or food processor. Add the reserved soup mixture and process until smooth. Transfer back to the pot, add the lime juice and parsley and season to taste with salt and pepper. Keep warm over low heat while you toast the tortillas.

Lightly brush the tortillas with oil and cut them into thin strips, about 1/4-inch thick by 2-inches long. Heat a skillet over medium heat. Add the tortilla strips and cook until golden brown on both sides, about 3 minutes.

Just before serving, halve, pit, and dice the remaining avocado and stir half of it into the soup.

To serve, garnish the soup with the remaining diced avocado, remaining salsa, and the tortilla strips.

NOTES

This silky rich soup is creamy with a refreshing note of lime. Choose from mild, medium or salsa to determine the heat intensity of the soup.

Serves 4

Quicker Tip: Garnish with corn chips (whole or crumbled) instead of the tortilla strips.

Recipe provided by Robin Robertson's Quick-Fix Vegetarian.

posted by Robin Robertson

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