Roasted Tomatillo Soup
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“It all started at the farmer's market with a bag of roasted tomatillos....Then I modified a recipe found on the internet. Original recipe called for sage - I did not have any. Flavor improves at days 2 and 3.”
Roasted Tomatillo Soup
0 recipe photos
READY IN:35mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 2 cups tomatillos (roasted and sliced)
- 3 stalks celery (sliced)
- 3 medium carrots (diced)
- 1 large leek (sliced)
- 1 red bell pepper (diced)
- 1 large poblano pepper (diced)
- 1 jalapeno (diced)
- 1 tablespoon olive oil
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon salt
- 1 tablespoon cumin
- 1 tablespoon green chili powder
- 6 cups vegetable broth
- 1⁄3 cup orange juice
- 1⁄4 cup lime juice
- 1⁄2 cup fresh cilantro
Directions
- Saute all veggies in olive oil for 5 - 10 minutes over med-high heat.
- Add spices and saute a few more minutes.
- Add broth and simmer for about 20 minutes.
- Add juices and cilantro.
- Salt to taste.
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Roasted Tomatillo Soup