Spicy Roasted Vegetable Soup With Toasted Tortillas Recipes

Steps:

• In a large saucepan, heat 3 cups of chicken stock. In 2 batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
• Preheat the oven to 425 degrees F.
• Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
• Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
• Sprinkle with parsley, season to taste, and serve hot.

Steps:

• Heat oven to 350 degrees F. Cut tortillas into 1/2-inch-thick strips and arrange them on a cookie sheet in a single layer. Bake them 5 to 10 minutes, or until crispy.
• In a large saucepan, bring the chicken broth and chicken bones to a boil. Reduce heat to low; cover and simmer for 20 minutes. Place a colander over a second large saucepan and strain the broth through it. When the bones are cool enough to handle, pick off the remaining meat and add it to the strained broth. Stir in the onion, tomatoes, jalapenos, and lime juice. Heat about 5 minutes more to blend flavors.
• Cut the corn from the cobs and add it to the soup. Divide the baked tortilla strips among 4 bowls. Ladle in the soup and serve with bowls of cilantro leaves, cubed avocado, and crumbled cheese to use as toppings at the table.

Steps:

• Cut the Roasted Winter Vegetables into 1/2-inch pieces. Heat the olive oil in a medium Dutch oven over medium heat. Add the roasted vegetables and cook for 2 to 3 minutes to heat through. Add the vegetable stock, escarole, navy beans, Parmesan rind and 4 cups water, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes to melt the Parmesan into the soup and combine the flavors. Season to taste with salt. Remove and discard the Parmesan rind.
• Right before serving, stir in the thyme and lemon zest.
• Preheat the oven to 425 degrees F.
• In a large bowl, toss the carrots, parsnips, beets and radishes together with the thyme, garlic, olive oil, nutmeg, 1 teaspoon salt, and pepper to taste.
• Arrange the vegetables in one layer on a rimmed baking sheet. Roast until tender and golden brown in places, stirring once, about 25 minutes. Stir in the lemon zest, then transfer to a serving bowl.

Steps:

• Preheat oven to 425 degrees. Line a sheet pan with parchment. Lay cauliflower on its side and, using a sharp chef's knife, shave off thin slices of the top of the florets so that the cauliflower falls apart into ricelike bits. Shave enough to acquire 3 cups cauliflower "rice." The volume will reduce quite a lot after roasting. Place on parchment-covered baking sheet and toss with 2 tablespoons olive oil, salt to taste, and 1 teaspoon chipotle powder or chili powder. Place in oven and roast for 15 to 20 minutes, stirring every 5 minutes, until cauliflower is thoroughly tender and some bits are lightly colored but not burnt. Remove from oven and set aside.
• Meanwhile, heat remaining olive oil in a heavy soup pot over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt and chili powder and stir together for a minute, then add garlic and continue to cook, stirring, for another minute, until fragrant. Add tomatoes, stir well to deglaze bottom of pot, and cook, stirring often, until tomatoes have cooked down and smell fragrant, about 10 minutes. Add salt to taste. Add stock or broth, bring to a simmer, cover and simmer over low heat for 30 minutes.
• While soup is simmering, toast tortilla strips in batches in microwave. Place in a single layer on a plate and microwave at full power for 1 minute. Turn strips over and microwave for another minute. Repeat if necessary for 30 seconds, or until crisp and light brown. Set aside.
• Using an immersion blender, blend soup until smooth. Bring back to a simmer and stir in cilantro. Simmer for 1 minute. Taste and adjust salt. Stir in lime juice.
• Distribute toasted tortilla strips and cauliflower "rice" among soup bowls and ladle in the soup. Top with crumbled cheese and serve.

Steps:

• Soup base: Preheat broiler. Line baking sheet with heavy-duty foil. Place tomatoes close together on prepared sheet. Broil close to heat source until blackened in spots, turning once with tongs, about 2 minutes per side. Transfer tomatoes to plate and cool. Place onion halves close together on same sheet. Broil until surfaces are charred, turning once with tongs, about 4 minutes per side. Heat cast-iron skillet over medium-high heat 2 minutes. Using tongs, place cinnamon strip, peppercorns, garlic cloves, and jalapeño chili in hot skillet, preferably cast iron. Toast until fragrant and charred, turning and stirring occasionally, about 2 minutes for cinnamon and peppercorns and 8 minutes for garlic and jalapeño. Transfer all to plate. Place tortilla halves in same hot skillet. Toast until browned in spots and crisp, pressing often with spatula, about 3 minutes per side. Transfer tortillas to plate; cool, then break into very small pieces. After the charred tomatoes have cooled, peel, halve crosswise, and spoon out the seeds. Cut away most of charred surface from broiled onions and then chop. Peel garlic cloves. Stem, quarter, seed and devein jalapeño chili. Place tomatoes, onions, garlic, jalapeño chili, and chipotle chilies in processor. Finely grind cinnamon, peppercorns, and toasted tortillas. ; add to processor. Blend soup base until smooth. Heat oil in heavy large pot over medium-high heat. Add soup base from processor, oregano, and cumin. Cook until base thickens enough to leave path when spoon is drawn through, about 10 minutes. Add 5 cups water, squash, potatoes, and 1 teaspoon salt. Reduce to medium, cover, and simmer until vegetables are almost tender, about 15 minutes. Add garbanzo beans with liquid, green beans, and corn. Simmer about 5 minutes. Mix in cilantro, salt and pepper Toast tortillas directly over gas flame or electric burner until browned in spots but still soft, about 40 seconds per side. Serve with lime wedges & tortillas.

Steps:

• Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
• Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with crushed tortilla chips or strips, if desired.