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Vegetable & Herbs Tortilla Soup

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Ingredients
  Water 8 Cup (128 tbs)
  Celery stalks 1 , chopped
  White onion 1 Large, chopped
  Carrots 2 Large, cut into 1/2-inch slices
  Carrot 1 Large, finely grated
  Potato 1 Medium, peeled and cubed
  Cauliflower/2 cups fresh / frozen corn 2 Cup (32 tbs), chopped
  Banana squash 2 Cup (32 tbs), peeled and cut into 1-inch cubes
  Cabbage 3 Cup (48 tbs), sliced
  Zucchini 1 Large, sliced
  Vegetable bouillon 1
  Sea salt/Seasoned salt / salt-free seasoning 1⁄2 Teaspoon
  Fresh ground black pepper To Taste
  Cayenne pepper 1 Dash
  Ground cumin 1⁄4 Teaspoon
  Dried oregano 1 Teaspoon
  Corn tortillas 4
  Fresh cilantro 1⁄4 Cup (4 tbs), chopped
  Barbecued onions 1⁄4 Cup (4 tbs)
Directions

GETTING READY 1) In a large kettle, boil the water. MAKING 2) Add to kettle, celery, chopped onion, carrots and potato. 3) Cover the kettle, again bring the water to a boil and let it be on low flame for 5 minutes. 4) Add other vegetbales including cauliflower and broccoli florets along with squash. 5) Cover the kettle, boil the water and let it simmer for extra 10 minutes. SERVING 6) Serve the soup hot with heated tortillas and barbequed onions.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vegetable
Interest: 
Gourmet, Healthy

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