The creaminess of this dairy-free, gluten-free dish comes from blending corn tortillas right into the soup.


YIELD
6 to 8 servings

TIME
Active Prep: 10 min
Cook: 30 min


INGREDIENTS

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DIRECTIONS

Heat oil in a heavy stockpot over medium heat. Add onions, peppers, and garlic and saute for 5 min. Stir in tamari and spices and cook for another 2 min. Add remaining ingredients and bring to a boil. Lower heat, cover, and simmer for 15 min. Use an immersion blender or food processor to puree soup until smooth and serve warm.



SERVING SUGGESTIONS

Serve with tortilla strips, cubed avocado pieces and sour cream.

THANKS TO
Alix Moren

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
Sweetener-Free
Vegan
Vegetarian



ITEMS IN THIS RECIPE

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