Raw Vegan TORTILLA Soup Recipe

Raw Vegan TORTILLA Soup Recipe

Healthy Raw Tortilla Soup

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 This is one of my FAVORITE soups that I’ve been making for over two years.  Now THAT is a good soup to stay in my food repertoire for so long.  It is so incredibly easy to make and full of nutrition.  With tomatoes and peppers coming in from the garden in surplus, I decided to blend up this little beauty.  This soup is an adaptation from Choosing Raw.

Ingredients:

  • 2 or 3 tomatoes, coarsely chopped
  • 2 large red/orange/ yellow bell peppers (or mix them up), coarsely chopped
  • 1/4 cup sundried tomatoes, packed
  • 2 large stalks celery, coarsely chopped
  • 1/2 cup fresh cilantro, packed
  • 3/4 cups water
  •  1 TB. lime or lemon juice
  • 1 tsp. sea salt
  •  1 TB. cumin
  • 1 tsp. chili powder
  • 1/2 tsp. paprika
  • 2 or 3 cloves garlic (you can use less, I just LOVE it!)
  • Pinch of cayenne pepper
  • 1/2 avocado – to thicken

Blend all ingredients (minus the avocado – you’ll put that in last!) in a high speed blender – I use a Vitamixuntil smooth.  Add the avocado and blend again.  This soup can be served room temperature or let the blender run several minutes and serve piping hot.  The avocado is added last so that the soup doesn’t turn into a mousse.  Adjust seasoning and flavors to taste.  Pour into bowls and top with chopped veggies of choice.  Diced tomato, avocado, more chopped cilantro, onion, organic corn kernels and organic corn chips are just delightful!  This soup serves 2 to 4 people depending on appetite.  I will serve this with a side salad and have left overs for the next day.  Soup is great cold too!

Raw Vegan TORTILLA Soup Recipe
Recipe Type: Soup
Author: Kibby’s Blended Life
Prep time: 10 mins
Total time: 10 mins
Serves: 2 – 4
This is one of my FAVORITE soups that I’ve been making for over two years. Now THAT is a good soup to stay in my food repertoire for so long. It is so incredibly easy to make and full of nutrition. With tomatoes and peppers coming in from the garden in surplus, I decided to blend up this little beauty.
Ingredients
  • 2 or 3 tomatoes, coarsely chopped
  • 2 large red/orange/ yellow bell peppers (or mix them up), coarsely chopped
  • 1/4 cup sundried tomatoes, packed
  • 2 large stalks celery, coarsely chopped
  • 1/2 cup fresh cilantro, packed
  • 3/4 cups water
  • 1 TB. lime or lemon juice
  • 1 tsp. sea salt
  • 1 TB. cumin
  • 1 tsp. chili powder
  • 1/2 tsp. paprika
  • 2 or 3 cloves garlic (you can use less, I just LOVE it!)
  • Pinch of cayenne pepper
  • 1/2 avocado – to thicken
Instructions
  1. Blend all ingredients (minus the avocado – you’ll put that in last!) in a high speed blender – I use a Vitamix – until smooth.
  2. Add the avocado and blend again.
  3. This soup can be served room temperature or let the blender run several minutes and serve piping hot.
  4. The avocado is added last so that the soup doesn’t turn into a mousse.
  5. Adjust seasoning and flavors to taste.
  6. Pour into bowls and top with chopped veggies of choice: Diced tomato, avocado, more chopped cilantro, onion, organic corn kernels and organic corn chips are just delightful!
Notes

This soup serves 2 to 4 people depending on appetite.
I will serve this with a side salad and have left overs for the next day. Soup is great cold too!

 
 
For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook. Lots of fun stuff!

 

May the GREENS be with you! Kibby

17 Responses »

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    • Hi Michelle! You will love this! So GOOD and healthy at the same time – my kind of food/recipe. You’ll want the avocado and sundried tomato, so whenever you get a chance – make it! Let me know how it turns out for you. :)

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