Chip Soup

Name: Chip Soup
Ingredients: 3 tablespoons avocado oil or 3 tablespoons olive oil; 2 onions, coarsely chopped; 8 whole garlic cloves; 1 (28 ounce) can low-sodium tomatoes, diced; 1 (28 ounce) canlow-sodium fire-roasted tomatoes, diced; 8 cups low sodium vegetable broth; 7 cups sliced shiitake mushroom caps; avocado, chunks; spinach, thinly sliced; chipotle chiles in adobo or roasted hatch chile, finely chopped; goat cheese (optional); corn tortilla chips, crumbled

12 ingredients

9 steps

Ingredients

3 tablespoons avocado oil or 3 tablespoons olive oil
2 onions, coarsely chopped
8 whole garlic cloves
1 (28 ounce) can low-sodium tomatoes, diced
1 (28 ounce) canlow-sodium fire-roasted tomatoes, diced
8 cups low sodium vegetable broth
7 cups sliced shiitake mushroom caps
avocado, chunks
spinach, thinly sliced
chipotle chiles in adobo or roasted hatch chile, finely chopped
goat cheese (optional)
corn tortilla chips, crumbled

Directions

1

Over medium heat, heat oil.
2

Then and add onions and garlic and cook, stirring occasionally for about ten minutes.
3

If the mixture gets dry you can add a little water.
4

Using a blender (you may have to work in batches), puree the tomatoes with the onion and garlic.
5

Return to the pot, add veggie broth and bring to a boil.
6

Reduce heat and add mushrooms.
7

Simmer at least 30 minutes (the longer you cook it for, the more the flavors will blend).
8

When you are ready to serve, place desired amounts of avocado, spinach, peppers, and goat cheese in bowls and lade soup over all.
9

Top with crumbled chips.