Vegetarian "Tortilla" Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Two tbsp olive oil, with additional tsp olive oil set aside6 cloves garlic, smashed1 sweet or red onion, sliced/cut into strips or chopped2 stalks celery, chopped2 carrots, chopped2 turnips, peeled and chopped2 tomatoes, chopped1 bay leaf1 cup (or 6 leaves) cabbage (Savoy, Napa or regular green) ripped or chopped1 tsp coriander seed1 tsp cumin seed1 tbsp dried oregano3 dried chili pods (optional)Cilantro for garnish6 6-inch corn tortillasSalt and pepper for seasoning
In a heavy-bottom pot, spread up to 2 tsbp olive oil and begin warming over medium heat. Add onions, carrots, celery, coriander and cumin, and cook over medium until onion are starting to become translucent. Add the garlic and turnip and continue to cook for a few more minutes.
Cover the vegetables with water (about 8 cups or depending on how big your pot is) and add the tomatoes and the cabbage. Add the bay leaf, and the optional pepper pods. Simmer, covered, on medium to medium-high for about 60 minutes, enough time to soften the cabbage and turnips. Check the soup periodically and add more water if it steams off. This soup holds up well and can simmer up to 3 hours if you want it to have even more powerful vegetable flavor in the broth.
When the soup has simmered for about an hour or so, begin salting the soup to your preferred taste. Don't be shy about the salt, it really helps draw out the flavors.
To prepare the toasted tortillas, preheat over to 400 degrees. Lay 6 6-inch corn tortillas on a non-stick cookie sheet. Spray with cooking spray or use a pastry brush to brush with a very light coating of olive oil. Sprinkle with kosher salt and cracked pepper. Bake on the middle rack for approximately 10 minutes. At 10 minutes, open the oven and flip the tortillas and continue to cook on the other side for another 5-10 minutes.
Remove and serve with soup. Some delicious toppings for the soup include chopped onion and cilantro, lime or lemon juice, or a mixture of fat-free Greek yogurt with chipotle-adobo peppers (adds a few extra calories, but all protein.)
This soup keeps for about 3 days in the fridge, but it freezes very well!
Number of Servings: 6
Recipe submitted by SparkPeople user COOKANDRUN.
Cover the vegetables with water (about 8 cups or depending on how big your pot is) and add the tomatoes and the cabbage. Add the bay leaf, and the optional pepper pods. Simmer, covered, on medium to medium-high for about 60 minutes, enough time to soften the cabbage and turnips. Check the soup periodically and add more water if it steams off. This soup holds up well and can simmer up to 3 hours if you want it to have even more powerful vegetable flavor in the broth.
When the soup has simmered for about an hour or so, begin salting the soup to your preferred taste. Don't be shy about the salt, it really helps draw out the flavors.
To prepare the toasted tortillas, preheat over to 400 degrees. Lay 6 6-inch corn tortillas on a non-stick cookie sheet. Spray with cooking spray or use a pastry brush to brush with a very light coating of olive oil. Sprinkle with kosher salt and cracked pepper. Bake on the middle rack for approximately 10 minutes. At 10 minutes, open the oven and flip the tortillas and continue to cook on the other side for another 5-10 minutes.
Remove and serve with soup. Some delicious toppings for the soup include chopped onion and cilantro, lime or lemon juice, or a mixture of fat-free Greek yogurt with chipotle-adobo peppers (adds a few extra calories, but all protein.)
This soup keeps for about 3 days in the fridge, but it freezes very well!
Number of Servings: 6
Recipe submitted by SparkPeople user COOKANDRUN.
Nutritional Info Amount Per Serving
- Calories: 145.5
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 73.3 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 4.8 g
- Protein: 3.3 g
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