We eat so much soup in this house that sometimes I think I need to rename this blog the "Yogic Soup Kitchen." In fact, I give so much food away to the neighbors, it would be a fitting name indeed!
This recipe reminds me of Pho, in the way that it is made, but with a distinct difference in flavor. It is very light in nature, but the jalapeno added at the end gives it a real kick.
Ingredients:
1 head of garlic, seperated and crushed
1 box of veggie broth
2 cups water
1 carrot, halved and sliced thin
1 head of broccoli, chopped
2 stalks celery
4 corn tortillas, chopped and fried until crispy
1 tbsp soy sauce
To garnish:
avocado, diced
1 jalapeno, chopped thin
cilantro
Combine the water, broth, soy sauce and garlic. Bring to a boil, reduce heat and simmer for about 15 minutes. Strain and discard the garlic.
Add in the broccoli, celery and carrot, and cook until tender, about 4 minutes.
To serve, ladle into bowls and add in tortilla chips, avocado and cilantro. For those who like it spicy, add in 3-4 jalapeno disks per bowl.
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