Tortilla Soup
Ok, so you might think you would see this delicious recipe closer to Fall or Winter, but, let’s face it, it hasn’t exactly felt like Summer around here (Malibu, that is). After reading through my Rick Bayless Cookbook last night, I became obsessed with all of his soups. This one has been in my recipe box for years and though, my newest version is RAW and made in my VitaMix, I thought this was equally as delicious and a bit more “all-purpose”. I serve this with fresh cornbread & always top it with avocado, shredded cheese & corn chips. Kids LOVE this soup and it’s a great way to get some fiber and protein in them.
- Nonstick coconut oil spray (yes, it exists!)
- 3/4 cup chopped onion
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 3/4 teaspoon chili powder
- 4 cups canned vegetable broth
- 4 tablespoons chopped fresh cilantro
Add-In’s
- 4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
- 1 1/2 cups chopped tomatoes
- 2/3 cup canned black beans, rinsed, drained
- 2/3 cup chopped zucchini
- 1 1/2 tablespoons minced seeded jalapeño chili (optional)
Spray large saucepan with coconut oil spray.
Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
Add tortillas, tomatoes, beans, zucchini and jalapeñp to soup. Cover; simmer until zucchini is tender, about 5 minutes. Season with salt and pepper.
Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro & top with shredded cheese & avocado if you like!!
Use this recipe for the abundance of tomatoes you may have in your garden. It’s a great way to store them for a long period of time. They add a depth of flavor to tomato sauces & soups and are exquisite on a slice of baguette with goat cheese. Once they are caramelized on the bottom, they are done and ready to devour!
- Take tomatoes (at least six) and slice them into thick triangle pieces
- Put them in a bowl with enough olive oil to coat them, salt & pepper & fresh thyme (chopped)
- add a few cloves (whole) of fresh garlic
- Lay everything out on a cookie sheet covered in foil
- Bake for about 1 1/2 hours at 300 degrees
When cool, if you haven’t eaten them all, store them in an airtight jar in the refrigerator for up to two weeks.
WOW! Thank you to Room 402, for welcoming me with open arms and raised hands!! You all were absolutely terrific and I enjoyed spending my morning with you!
For those of you who were not there, my friend Kelly Meyer, who heads up a fantastic organization called the “Teaching Garden” asked me to come to Will Roger’s Third Grade Class and do a cooking demonstration using foods the kids might find in their own gardens…especially the ones Kelly and many of her volunteers helped prepare this past weekend! What an inspirational day and what a fantastic group of kids I met. Together, Laird Hamilton, myself & some Will Rogers students help plant a meyer lemon tree!
Here is what we made in Room 402!
Salad Tacos – feeds 4-6 hungry kids
- 1 cucumber – peeled and diced small
- 5 basil leaves – chopped
- 1/2 bunch cilantro – chopped small
- 2 celery stalks – chopped small
- 1/2 red bell pepper – chopped small
- 1 large carrot – shredded on a cheese grater
- 1/4 cup miso dressing
- 1/4 cup shredded mozzarella cheese
Mix all of the above ingredients together in a large bowl and scoop into
- 10 leaves from a head (or two) of butter lettuce (for the “taco shells”)!
This three berry crumble is a big hit in my house and soon will be in your home too! When I teach this recipe in class, I get at least three phone calls within the week from students who tell me that not only their husbands LOVE it, but the kids devoured it. Below, I have the dairy free version, but you can easily switch the Smart Balance for real butter. If nuts is not your thing, then omit them from the crumble and add more oats. Happy Eating!
Read more
