Chip Soup
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
10
ingredients
- 3 tablespoons avocado oil or 3 tablespoons olive oil
- 2 onions, coarsely chopped
- 8 whole garlic cloves
- 1 (28 ounce) can low-sodium tomatoes, diced
- 1 (28 ounce) can low-sodium fire-roasted tomatoes, diced
- 8 cups low sodium vegetable broth
- 7 cups sliced shiitake mushroom caps
- avocado, chunks
- spinach, thinly sliced
- chipotle chiles in adobo or roasted hatch chile, finely chopped
- goat cheese (optional)
- corn tortilla chips, crumbled
directions
- Over medium heat, heat oil. Then and add onions and garlic and cook, stirring occasionally for about ten minutes. If the mixture gets dry you can add a little water.
- Using a blender (you may have to work in batches), puree the tomatoes with the onion and garlic. Return to the pot, add veggie broth and bring to a boil. Reduce heat and add mushrooms. Simmer at least 30 minutes (the longer you cook it for, the more the flavors will blend).
- When you are ready to serve, place desired amounts of avocado, spinach, peppers, and goat cheese in bowls and lade soup over all. Top with crumbled chips.
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