Comfort foods are wonderful during a sickness, especially if they contain super illness-fighters like garlic, citrus, greens and miso. Citrus fruits are in full flourish in the winter and quite affordable everywhere, so I've been using them in almost every dish I make. I love variations of tortilla soup and this is a great one. Yes, it really does contain TWO WHOLE HEADS of garlic. Don't be afraid! Garlic is one of the healthiest foods you can eat, sick or not, and the flavor in this soup is tremendous (in my humble opinion).
ingredients 2 heads of garlic, sectioned, peeled and smashed
1 green jalapeño, seeded and minced
1 bunch of cilantro, minced
2 carrots, halved lengthwise and sliced
2 c. dark leafy greens, such as chard or kale, chopped
6 c. vegetable stock or water
12 corn tortillas, sliced into strips
2 limes, 1 zested, both juiced
1/2 c. mellow white miso, dissolved in water
1/4 c. plain soy yogurt
scallions, minced, to garnish
ingredients 1. Heat 1 T. oil in a large soup pot. Add the garlic and jalapeño and cook for about 5 minutes.
2. Add the stock with the tortillas, half of the cilantro and the carrots. Bring to a boil, reduce heat to a simmer and cook for about 10 minutes, stirring occasionally, until the tortillas have dissolved into the soup.
3. Turn off the heat and stir in the greens, miso, juice of 2 limes, zest of 1 lime and yogurt. Stir very well to combine. Season to taste with salt and pepper.
4. Serve garnished with scallions and extra lime wedges, sprinkled with crushed red pepper.
Comfort foods are wonderful during a sickness, especially if they contain super illness-fighters like garlic, citrus, greens and miso. Citrus fruits are in full flourish in the winter and quite affordable everywhere, so I've been using them in almost every dish I make. I love variations of tortilla soup and this is a great one. Yes, it really does contain TWO WHOLE HEADS of garlic. Don't be afraid! Garlic is one of the healthiest foods you can eat, sick or not, and the flavor in this soup is tremendous (in my humble opinion).
ingredients
2 heads of garlic, sectioned, peeled and smashed
1 green jalapeño, seeded and minced
1 bunch of cilantro, minced
2 carrots, halved lengthwise and sliced
2 c. dark leafy greens, such as chard or kale, chopped
6 c. vegetable stock or water
12 corn tortillas, sliced into strips
2 limes, 1 zested, both juiced
1/2 c. mellow white miso, dissolved in water
1/4 c. plain soy yogurt
scallions, minced, to garnish
ingredients
1. Heat 1 T. oil in a large soup pot. Add the garlic and jalapeño and cook for about 5 minutes.
2. Add the stock with the tortillas, half of the cilantro and the carrots. Bring to a boil, reduce heat to a simmer and cook for about 10 minutes, stirring occasionally, until the tortillas have dissolved into the soup.
3. Turn off the heat and stir in the greens, miso, juice of 2 limes, zest of 1 lime and yogurt. Stir very well to combine. Season to taste with salt and pepper.
4. Serve garnished with scallions and extra lime wedges, sprinkled with crushed red pepper.