It’s been feeling like Fall as of late (and I love it!) I had a serious craving for tortilla soup yesterday and I found this amazing recipe. Using fresh veggies from a local farm, this soup was so delicious! It’s vegan and gluten free, but you can easily add shredded chicken to it for a chicken tortilla soup. I added gluten free, GMO-free tortilla strips, instead of making my own. Such a great dish for a Summer transition into Fall.
This is my favorite lunch recipe, it’s filled with a variety of color and flavors and packed with amazing beauty foods and nutrients for great hair, skin and fat burning properties. It’s best made in bulk to enjoy throughout the week, since the recipe includes multiple steps.
Yields: 1 Serving
- 1/2 C Water
- 1/4 C Quinoa
- Dried Spices: Rosemary, Basil, Oregano, Paprika, Nutritional Yeast, Chili Powder, Garlic Powder, Fresh Ground Pepper
- 1/4 C Broccoli
- Too Delicious To Dip Sweet Potato Fries
- 2 C Kale
- 1 T Coconut Oil
- Handful of Clover Sprouts
- Handful of Crunchy Sprouts
- 2 T Raw Pumpkin Seeds
- Organic Apple Cider Vinegar
- Organic Balsamic Vinegar
Season broccoli with fresh ground pepper, oregano, paprika, and nutritional yeast, then drizzle coconut oil and bake in oven/toaster oven on 450 degrees F until slightly browned. (About 10 minutes)
After whipping up a batch of Too Delicious To Dip Sweet Potato Fries, layer over broccoli.
Next, make a batch of crispy kale. Wash and dry thoroughly, and place in a mixing bowl. Season with chili powder, garlic powder, paprika, nutritional yeast, and oregano. Drizzle coconut oil and bake at 450 degrees F, until crisp. (Around 15 minutes)