SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 170.7
  • Total Fat: 4.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 98.3 mg
  • Total Carbs: 32.4 g
  • Dietary Fiber: 13.0 g
  • Protein: 4.5 g

View full nutritional breakdown of Tortilla-less Tortilla Soup calories by ingredient
Report Inappropriate Recipe

Tortilla-less Tortilla Soup

Submitted by: EABRONSON

Introduction

This is NOT my recipe. It is a recipe from the book Bikini Bootcamp by Melissa Perlman and Erica Gragg

This is for day 1
This is NOT my recipe. It is a recipe from the book Bikini Bootcamp by Melissa Perlman and Erica Gragg

This is for day 1

Number of Servings: 4

Ingredients

    6 Large Tomatoes, chopped
    1/2 Large Onion, chopped
    1 Large Celery Stalk, chopped
    1 Large Carrot, chopped
    A dash of Sea Salt
    A dash of Pepper
    1 tablespoon Minced Garlic
    1/2 Jicama, peeled and diced
    1/2 Avacado, cubed

Directions

1.) Heat a large dry skillet over medium heat. Working in batches, char the tomatoes, onion, celery, and carrot for 8 to 10 minutes, until the tomatoes start to break open a bit and the onion looks a little charred. Season with salt and pepper. (A variation on this is to char the vegetables over a gas flame or place them on a hot grill.)
2.)Transfer the mixture to a pot and add enough water to cover the vegetables. Add garlic and cook over medium-high heat until the tomatoes have broken down, 20 to 25 minutes.
3.)Remove the soup from the heat and let cool for 10 minutes. Working in batches, transfer the soup to a blender or food processor and puree on low for 15 seconds. Return the blended soup to the soup pot and cook for 5 more minutes. Season with salt and pepper.
4.)Top each serving with the jicama and avocado. Serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user EABRONSON.






Great Stories from around the Web


Rate This Recipe