Thursday, July 21, 2011

Veggie Mexican Spiced Soup


Today I picked up a new CSA box, so last night I had to find a recipe that used as many of my veggies left from my first box, circa two weeks ago, as I could.  Cooking almost every night, I still had a few zucchinis, lots of hot peppers, a few onions, a couple of sweet peppers, and a few other stragglers I'll have to integrate this week, (if you know what to do with a bunch of mint, shoot me a message, please!).

I found a recipe for "Garden Veggie Tortilla Soup" on the Johnson's Backyard Garden recipe forum , and changed it up a bit to suit what I had on hand.

Here is the recipe I followed:

Ingredients:

Olive oil
1 onion, diced
3 cloves garlic, diced
1 cup assorted mild peppers, diced
As many hot peppers as you can stand
3-5 tomoatos, diced
1/2 cup chopped broccoli
1 cup sliced zucchini & summer squash
1 cup sprouted mung beans
1 cup corn (fresh is better, but I had a can sitting around taking up space)
3-5 cups vegetable stock
1 tbs cumin
1 tbs chili powder
1 tsp Mexican oregano
1 tsp cayenne pepper
1 tbs onion powder
1 tbs garlic powder
salt & pepper to taste
sliced avocado
shredded raw cheddar cheese
Cilantro & lime for garnish
Nutritional yeast & chia seeds - just because I toss these on everything

Instructions:

1) Pour a few tablespoons olive oil into a stock pot set on medium heat.  Add the onions and garlic, saute until tender.
2) Add the peppers and cook until tender.
3) Add the tomatoes and cook until tomatoes are pulpy.
4) Toss in the zucchini, corn, and mung beans, stir until tender.
5) Add in the vegetable stock and spices.  Let simmer 20-30 minutes.  Season to taste.
6) Top soup in bowls with avocado, cilantro, limes, and cheese.  And if you like to toe the line of being a crunchy like I do, toss in that nutritional yeast and those chia seeds.


This made enough for Mike and I to have an overflowing bowl each, plus a tupperware container full of leftovers, (lunch for this weekend!).

I just unpacked my new CSA box into my fridge.  Time to start planning for the next few weeks of meals.

Taco cat enjoys the box immensely:


4 comments:

christinadoesitall.com said...

this looks delicious! thanks for the recipe. :) ps: i'm an austinite too :)

mary_r said...

I still can't believe I opened up my Google Reader yesterday and there was your smiling face mixed in with the other blogs. Had to do a double-take. Seemed like just when your new job started last year the blog ended. Somehow, I saw a connection there.
My favorite recipes dealing with zucchini all involve chocolate. Zucchini bread (chocolate), zucchini cake (chocolate), zucchini muffins (again - chocolate). Those little yellow squash are my favorite - just add a little onion and maybe some tomato - saute with butter and top with parmesan. Can't wait for the squash to be in season here.
Again - glad you are back!!

Amanda said...

@ Christina - thank you and you're welcome! What part of Austin?

@ Mary - Please please please share one of these chocolate zucchini recipes! I found a recipe for chocolate beet cupcakes somewhere, but the directions called for a few ingredients I've never heard of. I am so excited by a new prospect of veggies going sweet. And also - thank you!

m_r said...

Here is the Spiced Chocolate Zucchini Cake:

2 1/2 cups Flour
1/2 cup Unsweetened Cocoa
1 3/4 tsp Baking Powder
1 1/2 tsp Soda
1 tsp Salt
3/4 cup Butter or margarine
2 cup Sugar minus 2 Tblsp
2 tsp Cinnamon
3/4 Tblsp Nutmeg
3 Eggs
2 cups Zucchini shredded
2 tsp Vanilla
1/2 cup Milk plus 2 Tblsp

Instructions Cream together butter, sugar, cinnamon and nutmeg until light and fluffy. Add eggs - mixing well. Stir in zucchini, vanilla and milk. Add flour, cocoa, powder, soda and salt. Beat until well blended. Pour batter into 9X13 pan which has been well greased and lightly floured. 375 oven about 40 minutes. Cool in pan 15 minutes then turn out.

Cinnamon Cream Cheese Frosting:
3 oz pkg Cream Cheese
1/3 cup Butter or margarine
3/4 tsp Cinnamon
4 cups Powdered Sugar
1 tsp Vanilla
1/1/2 to 2 Tblsp Milk

In medium bowl, beat cream cheese, butter and cinnamon until smooth. Gradually add milk, beating until right consistency.



Absolutely no calories involved - but no obscure ingredients either (except the zucchini!)

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