Happy New Year, everyone! I hope all is well. I spent the first week of the new year being sick! 😩 I was so excited for the start of 2018, and then BAM—January 1st—sore throat, body aches, the works. All I wanted to do was sleep! I’m beginning to come back to life this week, thank God. 🙏🏻
Anyhow, when I’m not feeling well, the only thing I want to eat is soup! Herbal tea & soup on rotation. Last week, I had roasted red pepper & tomato soup, cashew carrot ginger soup, kale & quinoa minestrone soup—you name it, I tried it.
Since I’ve been on this cold & flu season soup kick, it reminded me to share this tortilla soup recipe that I came up with back in December. It’s a vegetarian twist on a Mexican classic! The recipe makes a good bit, so it will probably last you a couple of days, depending on how many people are in your household.
I am a huge soup fan! 👏🏻 I love that you can fit so many nutritious ingredients in one bowl. Plus, the preparation is so easy and doesn’t require much time. I create soup recipes quite often, using whatever’s in my refrigerator/pantry at the time, so let me know if you’d like to see more!