My obsession with soup continues. Tonight it was tortilla soup, a healthy blend of homemade vegetable broth, zucchini, onion, garlic (lots of it), carrots, fresh corn scraped from the cob, tomatoes, and of course, corn tortillas. This will serve two comfortably for dinner, perhaps with a little left over for lunch tomorrow.
Ingredients:
4 cups vegetable broth, either homemade or store bought (use low-sodium if using purchased broth)
1 zucchini, roughly chopped
1 medium onion, roughly chopped
4 garlic cloves, minced
3 carrots, washed and roughly chopped (I don’t peel my carrots; you can if you prefer it that way)
1 large can low-sodium tomatoes
2 ears of corn (you can also substitute 1 1/2 cups frozen corn kernels)
1 avocado
2 corn tortillas, cut into strips
1 ripe avocado
1 lime
cilantro
Cook all ingredients except corn and tortillas until softened, then carefully blend together (be careful when blending hot liquids!). Return to the pan, add a dash of salt, and just enough cayenne pepper to suit your tastes. I prefer this soup on the spicy side, but season and taste to your preferences. Separately, char the corn and lightly fry corn tortilla strips in a little bit of olive oil (the only oil used in the soup), and chop avocado to use as garnish. Add cilantro, a squeeze of lime, and you’ve got yourself a bowl of goodness.
