Vegetable Tortilla Soup
This organic soup by chef Skylar Bush uses the mineral-rich and healthy broth simmered up at The Heimerdinger Foundation.
Ingredients
SERVINGS: 4 Serving(s)
Chicken
- 1 small red onion, diced large
- 2 red potatoes, diced
- 2 carrots, sliced
- extra virgin olive oil
- 4 chicken leg/thigh combos
- 1 large lemon
- 1 tablespoon tablespoon Organic Health & Healing Spice Blend
- 1 teaspoon dried oregano
- 1 tablespoon teaspoon dried thyme
- 1 teaspoon paprika
- sea salt and black pepper to taste
- alkaline water
Cauliflower
- 1 small, red onion, diced large
- 2 heads cauliflower, broken into florettes
- 1 1/2 teaspoons extra virgin olive oil
- juice from 1 large lemon
- 1 tablespoon Organic Health & Healing Spice Blend
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- splash alkaline water
- sea salt and black pepper to taste
- 2 tablespoons finely minced parsley, for garnish
Preparation
1. To prepare chicken, preheat oven to 375F. Place chopped vegetables in large baking dish and drizzle with olive oil. Season vegetables with salt and pepper, and nestle chicken into vegetables. Drizzle chicken with oil and squeeze lemon juice on top of everything. Season chicken with spice blend, herbs, paprika, salt, and pepper.
2. Add water to baking dish until it comes halfway up the sides of the chicken and cover with foil. Bake 30 minutes, remove foil, and bake until chicken is browned on top and cooked through, about another 30-45 minutes.
3. While chicken bakes, prepare cauliflower. Add all ingredients to large bowl and toss until combined. Transfer to large baking dish and bake 30-35 minutes (during the last part of chicken baking) or until tender and slightly charred. Garnish chicken and cauliflower with parsley.
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