Finally, to the veggie soup contraversy I started last MONTH. For August it got cool briefly and I was sad that I had missed my chance to talk more about *hot* soup in the summer time while it was *hot* outside.
Now, somewhat fortunately for this blog post, the humid summer air has returned with highs in the upper 90′s.
The perfect time for soup…
A lot of people said soup is only for wintertime and cooler days in the fall and early spring. Others say that soup is appropiate in the summer, but only cold soups. Some people out right chuckled when I posted about summer soup, full of jolly mirth that I’d make something so hot on such a hot day.
I say YES. I say YES to hot soup on hot afternoons, full of fresh garden veggies, rich tomato-y broths, cool cilantro and shredded chicken all topped with fresh avocado or guacamole.
Goodness I’m making myself drool now. As I’m the WORST ever at writing down exact amounts, let this recipe be more of an inspiration rather than a perfect set of instructions. Most everyting brilliant I make is by accident or mistake and I love where my food exploration takes me.
Mexican Summer Veggie Soup
- 1 fresh tomato, diced (or 1 can)
- 1/2 can black beans, drained
- 1/2 yellow pepper, sliced
- 1/2 red pepper, sliced
- 1/4 cup sliced purple onion
- 2 cloves garlic
- 1 cup carrots, diced
- 1 medium zucchini, diced
- 1/2 bunch cilantro leaves, plucked from stems
- 1 avocado or 1 cup guacamole
- 2 cups shredded chicken
- 6 cups broth (or bullion cubes)
- Cummin & Garlic Salt to taste
I sautéed the garlic, onion, peppers and carrots in a little coconut oil until barely softened. I then added the 6 cups of water, zucchini, beans, tomato, bouillon cubes, chicken and brought to a boil, then immediately turned to low to simmer.
I simmered for about 10-15 minutes until the veggies were soft. I sprinkled some garlic salt for flavor and turned off the heat, adding the cilantro leaves as I did. I let it sit covered for about another 5 minutes.
I decided to use a glass bowl because I loved seeing all the colors and textures as I ate. Plus… it’s still hot soup on a hot day and seeing it in a glass bowl seemed cooler somehow. After I served myself a bowl, I got some guacamole out and generously put a dollop on top. Sour cream might have been another delicious option… I loved the guacamole but also feel the simplicity of a sliced avocado is just as good if not better.
There you have it. The soup has probably been one of my favorites. I love the way I used fresh, seasonal produce to make it and how the adding of cilantro, cumin and guacamole gave it such a special flavor, great with tortilla chips. I know you want it now.
I rest my case.