Ever wonder what makes our vegetarian tortilla soup taste so fresh? In the spring, we harvest fresh cilantro, which is used throughout the menu including the vegetarian tortilla soup. Then, the plant creates edible blossoms followed by seeds, both of which are used in salads. The seeds can be dried and made into the coriander spice we all know.
- 15 Corn Tortillas, Julienne + extra for garnish
- 4 Large Onions (cut in ¼) Roasted
- 12 Roma Tomatoes (cut in ½) Roasted
- 12 Cloves Garlic Roasted
- 1/3 Cup Cumin
- 1/3 Cup Chile Powder
- 2 Table. Oregano
- 1 Cup Cilantro (Chopped)
- 2 Cans Diced Tomatoes (#10)
- 2 Cans Vegetable Stock (or Water)
Sauté tortillas in oil until crisp. Add roasted vegetables, garlic and spices and cook gently for 2 minutes.
Add canned tomatoes and stock. Bring to a boil then reduce heat to a simmer and continue cooking for ½ hour.
Puree in a blender then season with salt and pepper as desired.
Serve garnished with additional crispy tortilla strips, cubed avocado, cilantro, grated cheese and lime wedge.
Serves 8-10 people.