Tortilla Soup

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Tortilla Soup

Source: Vegi-Mex (adapted)

 

6 corn tortillas

2 cups vegetable broth

2 cups water

1 onion, chopped

1 clove garlic, minced

3 carrots, cut into 1-inch strips

2 stalks celery, sliced

1 can (4 oz.) diced green chiles

1/8 tsp. ground cumin

1/2 tsp. oregano

1/4 cup chopped cilantro

salt to taste

grated vegan cheese for garnish

 

Cut tortillas into thin strips and bake on a cookie sheet in a 400° oven until

crisp. In a saucepan, combine vegetable broth, water, vegetables and seasonings

and simmer for 30 minutes. When ready to serve, place equal amounts of tortilla

strips in bottom of each bowl and ladle soup over top. Garnish with vegan

cheese if desired.

 

Serves: 6

 

 

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