Roasted Tomatillo Soup
Ingredients
- 2 cups tomatillos (roasted and sliced) ⓘ
- 3 stalks celery (sliced) ⓘ
- 3 medium carrots (diced) ⓘ
- 1 large leek (sliced)
- 1 red bell pepper (diced) ⓘ
- 1 large poblano pepper (diced) ⓘ
- 1 jalapeno (diced) ⓘ
- 1 tablespoon olive oil ⓘ
- 1 teaspoon oregano
- 1 teaspoon thyme ⓘ
- 1 teaspoon salt ⓘ
- 1 tablespoon cumin ⓘ
- 1 tablespoon green chili powder ⓘ
- 6 cups vegetable broth ⓘ
Instructions
- Saute all veggies in olive oil for 5 - 10 minutes over med-high heat.
- Add spices and saute a few more minutes.
- Add broth and simmer for about 20 minutes.
- Add juices and cilantro.
- Salt to taste.
Nutrition & Diet Analysis (per serving)
593
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).