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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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I got this recipe from the Sprouts Farmer's Market catalog. I thought it was really tasty and surprisingly filling too. It makes a lot so I halved it. I also used white mushrooms instead of shiitake. 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:
1. 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.
2. 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).
3. 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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