Spicy Roasted Vegetable Soup with Toasted Tortillas

Name: Spicy Roasted Vegetable Soup with Toasted Tortillas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 6 whole black peppercorns; 680 grams butternut squash, peeled, halved, seeded, cut into 1/2- to 3/4-inch cubes; 425 grams garbanzo beans (chickpeas), undrained; 2 teaspoons chopped canned chipotle chilies; 1 x3-inch strip from Mexican cinnamon stick or 1 1/2-inch piece regular cinnamon stick; 237 milliliters corn kernels, cut from 1 large ear (step 3) or frozen; 5 2-inchs Additional 1/2-inch corn tortillas; 10 2-inchs 1/2-inch corn tortillas, cut in half; 79 milliliters (packed) chopped fresh cilantro; 4 larges garlic cloves, unpeeled; 113 grams green beans, trimmed, cut into 1-inch pieces; 1 teaspoon ground cumin; 1 large jalapeño chili; 4 servings Lime wedges; 3 Tbsps olive oil; 397 grams medium onions (about , peeled, halved; 1 teaspoons dried oregano; 907 grams plum tomatoes (about 10); 340 grams red-skinned potatoes, peeled, cut into 1/2- to 3/4-inch cubes; 1 teaspoon (or more) salt; 1 liters water

You can never have too many main course recipes, so give Spicy Roasted Vegetable Soup with Toasted Tortillas a try. One portion of this dish contains roughly 38g of protein, 26g of fat, and a total of 1390 calories. This recipe serves 4. This recipe covers 57% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up lime wedges, oregano, onions, and a few other things to make it today. It will be a hit at your Autumn event.

Instructions

Preheat broiler. Line baking sheet with heavy-duty foil.

Equipment you will use

Baking Sheet

Broiler

Aluminum Foil

Place tomatoes close together on prepared sheet. Broil close to heat source until blackened in spots, turning once with tongs, about 2 minutes per side.

Ingredients you will need

Tomato

Equipment you will use

Tongs

Transfer tomatoes to plate and cool.

Ingredients you will need

Tomato

Place onion halves close together on same sheet. Broil until surfaces are charred, turning once with tongs, about 4 minutes per side. Set aside and cool.

Ingredients you will need

Onion

Equipment you will use

Tongs

Heat cast-iron skillet over medium-high heat 2 minutes. Using tongs, place cinnamon strip, peppercorns, garlic cloves, and jalapeo chili in hot skillet, preferably cast iron. Toast until fragrant and charred, turning and stirring occasionally, about 2 minutes for cinnamon and peppercorns and 8 minutes for garlic and jalapeo.

Ingredients you will need

Garlic

Peppercorns

Cinnamon

Chili Pepper

Toast

Equipment you will use

Frying Pan

Tongs

Transfer all to plate.

Place tortilla halves in same hot skillet. Toast until browned in spots and crisp, pressing often with spatula, about 3 minutes per side.

Ingredients you will need

Tortilla

Toast

Equipment you will use

Frying Pan

Spatula

Transfer tortillas to plate; cool, then break into very small pieces.

Ingredients you will need

Tortilla

After the charred tomatoes have cooled, peel, halve crosswise, and spoon out the seeds.

Ingredients you will need

Tomato

Seeds

Cut away most of charred surface from broiled onions and then chop. Peel garlic cloves. Stem, quarter, seed and devein jalapeo chili.

Ingredients you will need

Whole Garlic Cloves

Onion

Chili Pepper

Place tomatoes, onions, garlic, jalapeo chili, and chipotle chilies in processor. Finely grind cinnamon, peppercorns, and toasted tortillas in spice mill or coffee grinder; add to processor. Blend soup base until smooth, about 5 minutes.

Ingredients you will need

Chipotle Chiles

Peppercorns

Tortilla

Cinnamon

Tomato

Coffee

Garlic

Onion

Chili Pepper

Soup

Heat oil in heavy large pot over medium-high heat 2 minutes.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add soup base from processor, oregano, and cumin. Cook (sear) until base thickens enough to leave path when spoon is drawn through, stirring occasionally, about 10 minutes.

Ingredients you will need

Oregano

Cumin

Soup

Add 5 cups water, squash, potatoes, and 1 teaspoon salt; bring soup to boil. Reduce heat to medium, cover, and simmer until vegetables are almost tender, about 15 minutes.

Ingredients you will need

Vegetable

Potato

Squash

Water

Salt

Soup

Add garbanzo beans with liquid, green beans, and corn. Cover; simmer until all vegetables are tender, about 5 minutes longer.

Ingredients you will need

Chickpeas

Green Beans

Vegetable

Corn

Mix in cilantro; season with pepper and more salt, if desired.

Ingredients you will need

Cilantro

Pepper

Salt

Toast tortillas directly over gas flame or electric burner until browned in spots but still soft, about 40 seconds per side. Wrap in foil; keep warm.

Ingredients you will need

Wrap

Toast

Equipment you will use

Aluminum Foil

Ladle soup into bowls.

Ingredients you will need

Soup

Equipment you will use

Bowl

Ladle

Serve with lime wedges and warm tortillas.

Ingredients you will need

Lime Wedge

Tortilla

Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are sold at Latin American markets, specialty foods stores and some supermarkets.

Ingredients you will need

Chipotle Chiles

Tomato Sauce