This is another great quick vegan soup recipe. I adapted it from the BlendTech recipe book, Fresh Blends. You know I had to alter it—I left out the cheese called for in the original, decreased the salt, added acid in the form of lime, juice, and roasted the garlic clove and the onion rather than adding them raw as instructed. Other than that, it’s a fabulous recipe. You can top the blended soup with warmed corn kernels or black beans and crumbled tortilla chips. I’ve taken to keeping the separate components in glass jars in my refrigerator, already chopped or roasted as needed, so that I can quickly make this soup a few different nights during one week.
¼ of a medium onion
1 garlic clove
1 Tbsp cold pressed oil (such as extra virgin olive oil)
2 Roma tomatoes or 1 beefsteak tomato, quartered
½ large carrot
1” slice red bell pepper, approximately 1/3 cup
2 sprigs fresh cilantro
1 tsp vegetable broth powder or concentrate
¼ tsp kosher salt
2 cups warm water
juice of 1/2 lime
Toss the onion and garlic with the oil and roast on a baking sheet at 400 degrees F for 20-30 minutes. Add all ingredients to the blender jar and puree. Top with whatever goodies you desire and serve with homemade cornbread.