Avocado Soup

mexican-tortilla-vegan Whilst the greatest mom in the world, Sandy, was in town last week she insisted that we make this delicious soup that she found on good ole Pinterest. It was a meaty recipe from Skinnytaste and with relative ease I turned this into a completely fat free and vegan meal. Yes, I'm that good. I'm such a fan of anything involving avocado and tortillas, so this soup is right up my ally. Seriously. I've eaten meals comprised of only avocados and corn tortillas... okay, well I added a pinch of salt and a squeeze of lime, but mostly only avocados and corn tortillas. I'm truly shocked that so many people people choose wheat tortillas over corn! That shit cray!! Maybe it's my time in SoCal, but I'm seriously obsessed. Becoming a Californian is so damn easy. Sheesh. Anywho, enjoy the recipe!!!!

Serves 4 hungry folks

5 cups + 2 tablespoons of low sodium veggie broth [roughly 1.5 cartons]

1 large tomato, diced

2 large cloves of garlic, minced

1.5 cups of green onions, green and whites

2 avocados, diced

.5 cup of cilantro

1 teaspoon cumin

tortilla chips and fresh tortilla's for dunking

lime wedges for garnish

So this is super easy. With 2 tablespoons of veggie stock  sauté a cup of the green onions and garlic until fragrant. Add the diced tomato, along with the cumin and a few good pinches of salt and pepper. Let soften. Then add veggie stock. Let cook for 20-25 minutes. Split the avocado, cilantro, and the remainder of the green onions into 4 bowls, then ladle broth on top. Serve with a lime wedge and some freshly toasted tortillas. SOOOO good. I wasn't too experimental, but next go around I'm gonna add a can of rinsed organic black beans and I'm gonna kick up the spice by adding more cumin and a bunch 'o' cayenne. But even as is this recipe is simple and super satisfying.  Mmmmmm, good.