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Soup & Stew
Mexican
6 servings
15 minutes
40 minutes
A flavorful, plant-based soup loaded with vegetables. This tastes even better the next day as lunch, or small sip cups for party appetizer.
2 tablespoons vegetable oil
1/2 cup Organic Yellow Onions, peeled and diced
1/2 cup Organic Carrots, diced
1 cup Baby Dutch Yellow® Potatoes, diced
1/2 cup Organic Bell Peppers (Red Bell Pepper) diced
6 cups vegetable stock
2 tablespoons peeled garlic, well minced
3 tablespoons tomato paste
4 Dried Guajillo Peppers, rehydrated
1 tablespoon dried oregano
3/4 teaspoon cumin seed, toasted and ground
Salt and pepper to taste
4 corn tortillas, cut into narrow strips
3 tablespoons organic cilantro, chopped
Place oil in soup pot and heat over medium for 2 minutes.
Add the onions, carrots, potatoes, and bell peppers and mix thoroughly.
Cook over medium heat for 5 minutes, stirring occasionally.
Add remaining ingredients, except tortilla strips and fresh cilantro, and bring to a boil.
Reduce heat and simmer for 20 minutes. Adjust seasoning if necessary.
Turn off heat and cover pot.
Fry tortilla strips in hot oil until crisp, and drain well on paper towels.
Transfer soup to soup bowls, garnish with tortilla strips and fresh cilantro, and serve.
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