Spicy Roasted Vegetable Soup with Toasted Tortillas Recipe

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Spicy Roasted Vegetable Soup with Toasted Tortillas
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Ingredients
21
Count
Nutrition
779
Calories
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Ingredients:

Directions:

  1. Make soup base: Preheat broiler. Line baking sheet with heavy-duty foil. Place tomatoes close together on prepared sheet. Broil close to heat source until blackened in spots, turning once with tongs, about 2 minutes per side. Transfer tomatoes to plate and cool. Place onion halves close together on same sheet. Broil until surfaces are charred, turning once with tongs, about 4 minutes per side. Set aside and cool.
  2. Heat cast-iron skillet over medium-high heat 2 minutes. Using tongs, place cinnamon strip, peppercorns, garlic cloves, and jalapeño chili in hot skillet, preferably cast iron. Toast until fragrant and charred, turning and stirring occasionally, about 2 minutes for cinnamon and peppercorns and 8 minutes for garlic and jalapeño. Transfer all to plate. Place tortilla halves in same hot skillet. Toast until browned in spots and crisp, pressing often with spatula, about 3 minutes per side. Transfer tortillas to plate; cool, then break into very small pieces.
  3. After the charred tomatoes have cooled, peel, halve crosswise, and spoon out the seeds. Cut away most of charred surface from broiled onions and then chop. Peel garlic cloves. Stem, quarter, seed and devein jalapeño chili. Place tomatoes, onions, garlic, jalapeño chili, and chipotle chilies in processor. Finely grind cinnamon, peppercorns, and toasted tortillas in spice mill or coffee grinder; add to processor. Blend soup base until smooth, about 5 minutes.
  4. Finish soup: Heat oil in heavy large pot over medium-high heat 2 minutes. Add soup base from processor, oregano, and cumin. Cook (sear) until base thickens enough to leave path when spoon is drawn through, stirring occasionally, about 10 minutes. Add 5 cups water, squash, potatoes, and 1 teaspoon salt; bring soup to boil. Reduce heat to medium, cover, and simmer until vegetables are almost tender, about 15 minutes. Add garbanzo beans with liquid, green beans, and corn. Cover; simmer until all vegetables are tender, about 5 minutes longer. Mix in cilantro; season with pepper and more salt, if desired.
  5. Toast tortillas directly over gas flame or electric burner until browned in spots but still soft, about 40 seconds per side. Wrap in foil; keep warm.
  6. Ladle soup into bowls. Serve with lime wedges and warm tortillas.
  7. * Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are sold at Latin American markets, specialty foods stores and some supermarkets.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 778.53 Kcal (3260 kJ)
Calories from fat 163.95 Kcal
% Daily Value*
Total Fat 18.22g 28%
Sodium 960.65mg 40%
Potassium 1995.69mg 42%
Total Carbs 137.18g 46%
Sugars 22.37g 89%
Dietary Fiber 18.41g 74%
Protein 22.01g 44%
Vitamin C 94.1mg 157%
Vitamin A 2.6mg 85%
Iron 5.5mg 30%
Calcium 339.4mg 34%
Amount Per 100 g
Calories 66.24 Kcal (277 kJ)
Calories from fat 13.95 Kcal
% Daily Value*
Total Fat 1.55g 28%
Sodium 81.74mg 40%
Potassium 169.8mg 42%
Total Carbs 11.67g 46%
Sugars 1.9g 89%
Dietary Fiber 1.57g 74%
Protein 1.87g 44%
Vitamin C 8mg 157%
Vitamin A 0.2mg 85%
Iron 0.5mg 30%
Calcium 28.9mg 34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.3
    Points
  • 20
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

Bad Points

  • High in Sodium

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