SOUP!

So, I feel bad that I haven't posted very many vegetarian recipes, so I'm going to make up for that today.  Yay for naptime! Soup and wintertime go together, so i'm going to post a couple of my favorites.

Vegetarian tortilla soup

1 T. olive oil
1 large onion, diced
3 cloves garlic, diced
1 jalepeno, minced (seeds in or out depending on your heat desires)
1 large russet potato, diced (leave skin on for more nutrients)
2 cans of beans (your choice - pinto, black, kidney)
1-2 small zucchini, diced (optional, I don't prefer them in this soup, but if you want more veggies...)
1 small bag of frozen corn
2 15 oz. cans diced tomatoes
1 small can green chilies
3 15 oz cans vegetable broth
1/2 bunch fresh cilantro
fresh lime juice
cumin and chili powder to taste and desired heat level

Toppings:
grated cheese
cilantro
diced avocado
lime wedges
tortilla chips

1. In a large pot saute the onion in olive oil.  When it is tender add gartlic and jalepeno and saute for two minutes.
2. Add in potato, zucchini and corn. Saute for a few minutes. Add in your cumin and chili.
3. Pour in tomatoes, chilies and broth. bring to a boil and lower to a simmer until potatoes are soft (time will vary depending on the size of your potato pieces).
4. Add in beans and make sure they are heated through.
5. Add in cilantro and lime juice, salt and pepper to taste.  Serve hot with toppings.

Note: This freezes very well, and I usually do a double batch, but you need a big pot!  Also, if you like a lot of broth, you'll want to add more, this is very veggie centric the way it is written.


Creamy mustard and onion soup
(From kayotickitchen.com)

3 small onions (or one big)
2 garlic cloves
1 oz butter
3 T flour
3 cups vegetable broth
2 T coarse mustard
2 T almond milk or whole milk
worcestershire sauce
pepper
salt

Slice the onion in half, then in thin strips. (could do quarter strips also). Grate or chop the garlic.

Heat the butter and cook the onion until soft, about 5 minutes, browning them slightly.  Add the garlic and cook one more minute.  Add the flour and cook 2 more minutes to neutralize the rawness.

Pour in broth, bring to a boil.  Simmer for 15-20 minutes until onions are nice and soft.  Season with salt, pepper and splash of Worcestershire sauce.  Stir in mustard and milk.  Serve with crusty bread and big green salad.