With the exception of our recent humid weather, it’s been a pretty cool, wet summer. Cool enough to turn on the stove, and even to make soup! I just couldn’t get tortilla soup out of my mind, but I wanted to use my fresh local vegetables. This soup was born, and let me tell you, it’s fantastic. It has a very rich flavor, but it full of good-for-you vegetables. As soon as we get another cool evening, give it a try. Replacing the traditional fried tortilla strips with low-fat corn chips makes the recipe healthier. Add good-fat avocado and goat cheese for added creaminess.
Summer Tortilla Soup
Serves 4
1 large onion
4 cloves of garlic
1 Tbs. olive oil
1 tsp. cumin
2 tsp. cardamom
1 small zucchini
2 ears of corn, kernels removed
2 heirloom tomatoes
3 sundried tomatoes
1 red habenero pepper, thinly sliced.
6 cups of vegetable broth
garnish with avocado, goat cheese, and corn chips
Heat the olive oil in a large soup pot of saucepan. Add the chopped onions and garlic and cook over medium-high heat until the onions soften and garlic becomes golden. Add the spices and stir to coat. Add the zucchini and corn and cook for 2 minutes. Add the chopped tomatoes and the sliced habenero pepper. Cook for 5 minutes, then remove the vegetables from the heat. In a large blender or food processor, combine the vegetables with 2 cups of the broth. Blend until smooth, then return to the pan. Add the remaining 4 cups of broth, stirring well. Cover and heat through. Ladle in large bowls and garnish with slices of fresh avocado, crumbled goat cheese, and corn chips or fried tortilla strips.
