GF Vegan Tortilla Soup


During my latest never ending obsession of Pinterest browsing, I saw a recipe for a chicken tortilla soup that looked so yummy and satisfying, I had to make a super vegi, gluten and dairy free version IMMEDIATELY. Nothing was going to stand in my way. (Not even the rude elderly folk and even worse cashiers at the grocery store down the street that I hardly frequent, and today was my reminder of why I do not.) With vegetables and a bunch of other food necessities in hand, I set to work to build this recipe into the perfect “you’ll never miss the chicken or sour cream” tortilla soup.

1 clove garlic minced
1 onion diced
1/2 cup carrots sliced
1/2 cup celery diced
2 bell peppers diced
1 cup chopped kale
1 cup shredded cabbage
1 15oz can diced tomatoes
1 small can diced green chiles
1 15oz can white beans drained
1 15oz corn or hominy drained
3 cups vegetable stock
2 cups water
1 tbsp cumin
1 tbsp hot sauce optional
S&P to taste
1 tbsp evoo
Sliced avocado
Tortilla strips
(Optional plain Greek yogurt)

Heat a soup pot on medium high with evoo, add first 5 veg and sautéed until fragrant, add cumin, s&p to taste, then add everything else, bring it to a boil, lower heat and simmer for a good twenty minutes. Serve piping hot topped with picked cilantro, tortilla strips, sliced avocado, a squeeze of fresh lime, and a dollop of plain Greek yogurt if you so fancy (as the hub loves sour cream, this was a great substitute!). Enjoy!




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