Veggie Tortilla Soup with Quinoa
Servings 6 servings
Calories 384kcal
Ingredients
- 1 medium onion
- 3 medium carrot
- 2 stalk celery
- 1 medium zucchini
- 2 clove garlic
- 2 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 1 teaspoon cumin, ground
- 1 teaspoon coriander
- 28 ounce crushed tomatoes, canned
- 4 cup vegetable broth
- 1/3 cup quinoa, uncooked
- 3 medium tortillas, corn
- 1 tablespoon olive oil
- 2 medium avocado
- 2 cup cilantro
- 1/2 cup cheddar cheese
- 1/2 cup sour cream
- 1 medium lime
Instructions
- Prepare vegetables by chopping onion, carrots, celery, and zucchini. Mince garlic.
- For the soup, heat the 2 tablespoons olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Season with salt and pepper. Cook, stirring occasionally, until carrots are tender, about 7 minutes. Stir in the cumin and coriander. Add the 28 ounces crushed tomatoes, vegetable stock, and zucchini. Bring to a low simmer and stir in the quinoa. Simmer uncovered until the quinoa is cooked, 10 to 15 minutes, stirring occasionally. Season to taste with salt and pepper.
- For the tortilla strips, preheat the oven to 425°F. Cut the tortillas into 1/8-inch strips, drizzle with 1 tablespoon of olive oil, and sprinkle with salt. Toast on a cookie sheet, turning once, until golden, about 5 minutes.
- Place the tortilla strips, diced avocados, cilantro, cheese, sour cream, and lime wedges in individual bowls and offer as toppings.
Nutrition
Calories: 384kcal | Carbohydrates: 37g | Protein: 11g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 852mg | Fiber: 11g | Sugar: 11g