If you feel under the weather with stuffy nose and scratchy throat like me the only thing you'd need to get better is a hot and spicy soup. I hesitated between a Pho take-out from a near by vegan restaurant and a home made tortilla soup. The tortilla soup won. It took me 15 minutes to cook it and the result was superb. I used a Vitamix blender to cook, but I am sure it can be done with any blender, using some additional prep work and small adjustments.
This is what you need:
- 2 cups vegetable broth, hot
- 1 large Roma tomato or two small, halved
- 3 small carrots
- 1/2 stalk celery
- 1 thin slice red onion
- 1 garlic clove, peeled
- 1/2 yellow bell pepper
- 1/2 jalapeno pepper
- 1/2 cup frozen corn
- 1 can beens, rinsed. It's best to use home cooked, but since I did not plan to cook this soup, I used a can of black beens.
- 1 tsp tortilla soup or taco seasoning. With the taco seasoning you may need to add a dash of cumin and black pepper.
- 1/4 of avocado
Boil two cups of hot water to speed up the process.
Place the tomatoes, carrots, peppers, onions, garlic, and celery in the blander.
Pour the hot broth and blend quickly to Variable 10 and then High for 3-4 minutes if you are using Vitamix.
When the mix is steaming, add the avocado, beans, frozen corn, the cilantro and spices. Blend to 10-20 sec on very low speed (2 for Vitamix). The goal is to keep the beans and corn almost intact for texture.
Optionally you can add cooked chicken breast, pitted olives and serve with tortilla chips.