Baked purple taco
30 recipes
Aztec soup
ingredients
servings
3
Himalayan salt
to taste
Garlic
1 wedge
Tofu
150 oz
Bouillon cube, vegetable flavour
1 unit
Laurel
2 leafs
Onions
1 half
Red tomatoes
4 unit
Tortillas
330 oz
soups from Mexico
Aztec soup
Aztec soup
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Spanish
with 
description
Traditional tortilla soup in a healthy and vegan version.
preparation
step 1
Ingredient plus: 4 broad chilies Pre heat the oven to 350º f
step 2
Cut tortillas into thin lines and halves. On a baking sheet, arrange the strips so that they are not stacked. Bake for 30 minutes at 400º F or until crispy.
step 3
Roast the tomatoes and the peppers in a bowl until all sides are left.
step 4
Chop the onion in julienne and fry in a pot with a teaspoon of olive oil, then add the chiles and roasted, stir and leave a couple of minutes to give color and flavor to the onion.
step 5
Blend the tomatoes, with the clove of garlic, a bit of roasted chile, salt to taste and a cup of water.
step 6
Remove the remaining chiles in the onion and reserve. Add the sauce over the onion, season with the cube of consomé, the bay leaves, salt to taste and leave 3 to 4 minutes on low heat.
step 7
Already ready the tortilla strips served in a bowl and add broth.
step 8
Dry tofu and cut small squares, such as avocado and chopped off anchovy chile to give a final touch to the soup.
