VEGAN MEXICAN VEGETABLE SOUP

This soup is perfect for the colder days , the days you just want something quick and comforting or really anytime. It’s packed with delicious vegetables land paired with jasmine rice on top . Pair it with some crackers or some fresh bread or my vegan cornbread .

INGREDIENTS:

8 cups water

4 tbsp chicken bouillon

2 tbsp avocado oil

4 tomatoes

2 small white onions

2 poblano peppers

3 potatoes

3 carrots or 1 bag of matchstick carrots

4 spanish zucchini’s

6 garlic cloves

1 bunch cilantro

1 tbsp Mexican oregano

1 tsp sea salt

DIRECTIONS:

1. Start by adding oil to pot

2. Add garlic , onion , tomatoes, poblano cook until soft.

3. Add 1 tbsp oregano, salt

4. Add all veggies to blender , add 6-8 chile tepin for spice or omit if you don’t want spice

5. Blend until combined

6. Pour back into the pot , add in 4 cups water and veggies and cook for 18-20 minutes

7 . Serve with fresh jasmine rice