Veggie Foodie

Ingredients:

• 1 tbsp olive oil
• 1/2 medium size onion, diced
• 1 garlic clove, peeled and chopped
• 2 small / medium size carrots, diced
• 2 stalks celery, diced
• 1/2 yellow squash, diced (optional)
• 1/2 red bell pepper, diced
• 1 slice (100 g) cabbage, chopped
• 2 Tomatoes, diced
• 1 teaspoon taco seasoning
• 1/2 teaspoon ground cumin
• 1 tsp salt or to taste
• 1/2 cup cooked corn kernels (optional)
• 1/2 cup canned black beans (optional)
• 2 cups water

For garnishing

• 1 spring onion, finely chopped
• 1/2 avocado, chopped (optional)
• 2 ounces (60 g) tortilla chips

Method:

1. In a medium / large pan, heat the oil on medium heat
2. Add onion and garlic and saute till onion becomes translucent
3. Add diced carrot, squash, celery and salt and cook for about 2 minutes
4. Add pepper, cabbage, taco seasoning and ground cumin cumin and cook for 2 minutes
5. Add tomatoes, mix well, cover the pan and cook for 2 minutes and then turn off the heat
6. Transfer the cooked vegetables to a high power blender that can handle hot liquid, such as Vitamix
7. Heat the water, add the hot water to the blender and secure blender’s lid
8. Turn machine on at slow speed and slowly increase speed to High (10)
9. Blend for 30 seconds to 1 minute to the desired consistency
10. Add corn kernels and black beans and pulse-blend 3-4 times
11. Take out the soup in a serving bowl, top with spring onions, avocado and crushed chips and serve hot

Serves: 4

Inspiration source:

https://www.vitamix.com/ca/en_us/Recipes/Tortilla-Soup

Remarks:

• We tried the original Vitamix recipe a couple of time but were turned off by the taste of raw garlic and onion. We are very happy with this modified recipe where all the vegetables are stir-fried and mostly cooked before blending them.