Vegan Tortilla Soup recipe
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Ingredients
- 3 (6 inch) corn tortillas, divided 1 tablespoon avocado oil 1 guajillo chile, seeded and deveined 2 tablespoons olive oil ½ small onion, chopped 1 clove garlic, minced 6 Roma tomatoes, chopped 2 cups vegetable stock salt to taste ½ avocado, sliced
Nutrition Info
- 401.8 caloriescarbohydrate: 32.5 gcholesterol: : -fat: 30 gfiber: 8.6 gprotein: 5.5 gsaturatedFat: 4.1 gservingSize: -sodium: 382.7 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions Vegan Tortilla Soup
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
Cut 2 tortillas in half and then into 1/8-inch strips. Place in a bowl and toss with avocado oil. Arrange strips in a single layer on a baking sheet.
Bake in the preheated oven until the strips are crisp and light brown, about 15 minutes. Remove from oven and set aside for garnishing.
Place guajillo chile in a saucepan with water to cover, bring to a boil. Remove from heat and let chile soak in the hot water until soft, at least 10 minutes. Drain.
Heat olive oil in a skillet over medium heat. Add onion and garlic, saute until transparent, about 3 minutes. Tear remaining tortilla into pieces and add to the skillet. Cook until soft, about 3 minutes. Add tomatoes, cook and stir until tender, about 5 minutes. Remove from heat and let cool, about 5 minutes.
Place tomato-tortilla mixture into a blender. Add the soaked guajillo chile and vegetable stock. Blend until smooth. Pour into a saucepan and season with salt. If you prefer a very fine soup, you can strain it into the saucepan. Bring to a boil and let simmer until flavors meld, about 5 minutes. Garnish with baked tortilla strips and avocado slices.