VEGAN--Tortilla Soup

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* Exported from MasterCook *

 

Tortilla Soup with Roasted Red Peppers

 

Recipe By :Mollie Katzen

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

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Corn-Cilantro Stock:

3 1/2 cups frozen corn

- or 3 ears of fresh corn cobs and all

16 scallions -- cut in 1 " lengths

1/2 cup fresh cilantro

6 cups water

1 teaspoon salt

Rest of the Soup:

2 teaspoons olive oil -- or other sauteing liquid

1 medium onion -- minced (about 1 1/2 cups)

1 medium poblano peppers -- seeded and minced

1 medium Anaheim chili pepper -- seeded and minced

1 1/2 tablespoons minced garlic

1 teaspoon salt -- or to taste

4 medium red bell peppers -- roasted, peeled and seeded

2 medium tomatoes -- peeled, seeded and minced

2 tablespoons fresh lime juice

cayenne pepper -- to taste (optional)

1 teaspoon chipotle chiles canned in adobo -- optional

Tortilla Strips -- see recipe

or commercially prepared tortilla chips

 

Place the stock ingredients in a large saucepan and bring to a boil. Partially

cover, lower heat to simmer, and cook for about 30 minutes. Keep it covered, so

too much liquid doesn't evaporate. Heat the oil, and add the onion, chiles,

garlic, salt, and saute until the vegetables are very tender. Puree the roasted

bell peppers and the tomatoes in a blender or food processor with 2 cups of the

stock. Puree until smooth, then add this to the onion mixture. Strain in the

rest of the stock, pressing every last bit of the liquid from the cooked

vegetables. Add lime juice; taste to correct salt and add the cayenne or a

small amount of the chipotles. Serve hot, topped with a generous handful of

tortilla strips.

 

S(Website):

" http://www.ajlc.waterloo.on.ca/Recipes/Vegan/ "

 

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Per serving: 216 Calories (kcal); 3g Total Fat; (12% calories from fat); 7g

Protein; 46g Carbohydrate; trace Cholesterol; 778mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Tortilla Strips

 

Recipe By :Mollie Katzen

Serving Size : 6 Preparation Time :0:00

Categories : Snacks

 

Amount Measure Ingredient -- Preparation Method

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6 corn tortillas

olive oil -- or olive oil spray, optional

salt -- optional

 

Preheat a heavy skillet over medium heat. Lightly brush both sides of the

tortillas with olive oil, or spray them lightly with olive oil spray. Cut the

tortillas in half, then cut each strip into thin strips. Place the strips in

the hot pan. Cook and stir gently for about 5 minutes, until they are

chewy-crisp. Remove from the heat and drain on paper towels. Salt lightly, if

you prefer.

 

 

Source:

" Vegetable Heaven "

S(Website):

" http://www.ajlc.waterloo.on.ca/Recipes/Vegan/ "

 

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Per serving: 56 Calories (kcal); 1g Total Fat; (9% calories from fat); 1g

Protein; 12g Carbohydrate; 0mg Cholesterol; 40mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : I make tortilla strips without any oil at all. Simply cut the tortillas

into the size and shape you like, and heat over medium heat. Do watch them

carefully as they will burn quickly once they have browned.

 

>Ellen C. <ellen

Nutr. Assoc. : 0 0 0