Vegetarian Tortilla Soup

Vegetarian Tortilla Soup

Ingredients:

2 tablespoons extra-virgin olive oil

1 large onion

1-3 teaspoons hot paprika

1 32oz Vegetable Broth (I like Wolfgang Pucks Organic)

4 medium plum tomatoes

1 medium yellow summer squash

1 cup of asparagus

2 cups fresh spinach

1/4 cup chopped fresh cilantro (or to taste)

1tbs red pepper flakes (or to taste)

2 corn tortillas
Heat 1.5tbs oil (reserve 1/2 a tbs) in a pot over medium heat. Add onion, cover and cook, stirring occasionally, until beginning to brown, about 6 minutes. Add paprika and cook, stirring, for 30 seconds. Add broth, tomatoes, squash, and asparagus; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are just tender, about 12 minutes. Stir in spinach; continue cooking until heated through, 2 to 4 minutes more.

While soup is cooking brush the tortillas with the reserved EVOO and place under a broiler until browned on both sides (tops 2 minutes).

Once soup is ready crumble the tortillas into the bowls, ladle the soup in as well bowls and top with fresh cilantro.

Recipe serves 2,
Calories 305 a
Fiber 8g