Ash Foster

tortilla soup

Tortilla Soup

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Tortilla Soup

Created by on September 17, 2018

I’m convinced that tortilla soup is good any time of year. And to me, it’s perfect during this season where the sunshine is warm and the shade is cool. The days aren’t summer long but they’re not as short as they will be either. This soup is loaded with flavor. If you have people sensitive...

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  • Prep Time: 20m
  • Cook Time: 30m
  • Total Time: 50m
  • Yield: 12 servings

Ingredients

  • 12 cups tomato broth (see description above)
  • 4 cups diced onion
  • 4 cups diced tomato
  • 4 cups cauliflower florets
  • 2 cups diced carrot
  • 2 cups diced zucchini
  • 3 tablespoons tomato paste
  • 2 teaspoons each of garlic powder, onion powder, chili powder
  • 1 teaspoon each of paprika, cumin, red pepper
  • 1/2 teaspoon fennel seeds
  • 2 teaspoons Himalayan salt
  • Optional Toppings
  • 4 limes
  • 1/2 cup cilantro leaves
  • 1/2 cup cashew cream (see description above)
  • 1 jalapeño, sliced
  • cayenne

Instructions

  1. Add all of the ingredients except the toppings to a large pot and bring everything to a boil, then reduce to a low simmer for 30 minutes until the vegetables are tender and cooked through.
  2. Serve topped generously with cilantro, cashew cream, lime juice, jalapeño, and cayenne if desired!

Hearty Tomato Broth

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Hearty Tomato Broth

Created by on September 17, 2018

Making homemade broth always feels like a ton of work. There’s just no way around it. But the good news is that it also freezes incredibly well so if you have a day where you’re feeling extra motivated you can store some of this up for a chilly day. I love calling this hearty because...

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  • Prep Time: 30m
  • Cook Time: 2h
  • Total Time: 2h 30m
  • Yield: 12 cups

Ingredients

  • 6 cups diced tomato
  • 1/2 cup sun-dried tomatoes
  • 1 head of celery, roughly chopped
  • 4 large carrots, roughly chopped
  • 1 sweet potato, roughly chopped
  • 2 red onions, roughly chopped
  • 1 red bell pepper, roughly chopped
  • 10 garlic cloves
  • 1 bunch of cilantro

Instructions

  1. Place all of the ingredients into a large pot and cover with 14 cups of water. Bring everything to a boil and then reduce to a low simmer and continue to cook the broth for at least an hour and ideally 2 to 4 hours until a rich, red broth forms.
  2. Alternatively, you can make this broth in an instant pot by pressure cooking on high pressure for an hour and then naturally releasing for at least 30 minutes.