How to Make Healthy Tortilla Soup
Healthy Tortilla Soup
Preparation time 1 hour.
8 cups of water
1 stalk celery, chopped
1 large white onion, chopped
2 large carrots, cut into 1/2-inch slices
1 large carrot, finely grated
1 medium potato, peeled and cubed
2 cups cauliflower, chopped or 2 cups fresh or frozen corn
4 broccoli stalks, cut into 1/2-inch cubes
2 cups banana squash, peeled and cut into 1-inch cubes
3 cups cabbage, sliced
1 large zucchini sliced
1 vegetable bouillon
1/2 teaspoon sea salt
Fresh ground black pepper
Dash of cayenne pepper
1/4 teaspoon ground cumin
1 teaspoon dried oregano
4 corn tortillas
1/4 cup fresh cilantro
Prepare the soup.
In a large pot bring water to boil. Add celery, onion, carrots and potato. Cover, return to boil and simmer for 5 min. Add cauliflower, broccoli and squash, cover, return to boil and simmer for 10 min.
Barbecued Onions for Tortilla Soup:
2 tablespoons safflower oil
1 large onion
2 tablespoons Hain or Robbie's barbecue sauce (or any of your favorite barbecue sauce)
Prepare the Barbecued Onions.
In a large skillet, heat oil. Add onion and saute until it begins to soften. Add barbecue sauce and continue sauteing, stirring frequently until the onion is completely cooked.
Complete the soup.
Add cabbage and zucchini to soup. Return to boil and add bouillon, sea salt, pepper and cumin. Stir in barbecued onions and simmer for 5 min.
Heat tortillas in a hot dry skillet and cut into thick stripes. Add to soup. Add cilantro. Adjust seasonings. Serves 5 or 6. Use leftovers for lunch during the week.
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