Vegan creamy tortilla soup

Recipe from: 05 August 2014
recipes, vegan, soup

Ingredients 8
Servings 4
Time 15

Ingredients

  • 1
    Tablespoon extra-virgin olive oil
  • 2
    cloves garlic, chopped
  • 1.50
    Cup tomato salsa
  • 4
    Cups vegetable broth
  • 2
    ripe avocados
  • Juice of 1 lime
  • 2
    Tablespoons minced fresh parsley
  • Salt and freshly ground black pepper
 

Method

15
 
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.
 

Read more on: steam  |  soup  |  shallow-fry
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.