This one is Inspired by Forks Over Knives Tortilla Soup. I tweaked it up a bit, but it is still very good. Enjoy!
INGREDIENTS
• 6 corn tortillas
• 6 large tomatoes, halved
• 2 red bell peppers, halved
• Veggie Broth – 3-4 cups (divided)
• 8-12 ounces mushrooms, roughly chopped
• ½ yellow onion, roughly chopped
• 3 cloves garlic, roughly chopped
• 2 teaspoons ground cumin
• 2 dried chipotle chiles
• 5 to 7 sprigs fresh cilantro
• 2 teaspoons of smoked paprika
• ½ teaspoon chili powder
• 2 cups fresh or frozen corn
• 2 cups fresh or frozen green peas
• ½ cup thinly sliced green onions white and light green parts, for serving
• ½ cup chopped fresh cilantro, for serving
• 1 avocado, diced, for serving
• ½ cup chopped tomatoes, for serving (optional)- but recommended!
• One cup of Raw Cashews
INSTRUCTIONS
- Soak cup of Raw Cashews overnight or bring to boil then simmer for 15 minutes. After simmering or soaking over night, drain the water and set aside.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Cut the tortillas into ¼-inch strips and spread on the baking sheet. Season with smoked paprika and lime juice. Bake until crispy, 20 to 25 minutes. Set aside.
- Meanwhile, place the tomatoes, bell peppers, mushrooms, onion, garlic, cumin powder, chipotle chiles, cilantro sprigs, and 1 cup veggie broth in a large soup pot or Dutch oven. Bring to a boil over high heat. Reduce the heat to medium, and simmer, covered, stirring occasionally, until the vegetables are tender, 20 to 30 minutes.
- Remove and discard the chiles and cilantro sprigs. Transfer the soup to a blender or food processor. Blend until smooth. Pour the mixture back into the pan. Add the smoked paprika, chili powder, salt to taste, and 2 cups veggie broth. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer until the soup thickens, about 10 minutes.
- Add the corn and peas and cook until tender but still crisp, about 5 minutes.
- To serve, garnish each serving of soup with green onions, cilantro, avocado, tomatoes, if using, and the reserved corn strips.