Vegetable Tortilla Soup

January 2, 2021

Kory Cheshier

This organic soup by chef Skylar Bush uses the mineral-rich and healthy broth simmered up at The Heimerdinger Foundation.

Ingredients

1tablespoon unrefined avocado oil or vegetable oil

1small white onion, diced

1large poblano pepper, diced

1/2red pepper, diced

4cloves garlic, minced

1teaspoon chili powder

1/2teaspoon coriander

1/2teaspoon dried oregano

1/4teaspoon Organic Health & Healing Spice Blend

2cups diced tomatoes (or 1 14-ounce can)

2-3cups mineral broth or low sodium vegetable stock

2tablespoons chopped cilantro

1lime, juiced and zested

sea salt and black pepper to taste

local radishes, sliced, for garnish

Preparation

1. Heat large stockpot over medium-high heat. Coat bottom of pot with avocado oil. Add onions, peppers, and pinch of salt and saute 30-60 seconds until aromatic. Add tomatoes and mineral broth and bring to a boil.

2. Reduce heat to simmer and cook until tomatoes break down and flavors combine. Stir in cilantro, lime juice, and lime zest to taste. Season with salt and pepper, garnish with radishes, and serve hot.