Roasted Summer Vegetable Sopa Azteca {Vegan Option}

bojongourmet.com

chefstephen

subheading: Broth:

1 large yellow onion

2 pounds (about 6 to 8 large) ripe tomatoes, quartered

4 large garlic cloves, peeled

2 tablespoons sunflower oil

½ teaspoon mexican oregano

¼ teaspoon fine sea salt, plus another ¾ teaspoon

5 cups water, divided use

1 ½ tablespoons (yes, tablespoons) ancho chile powder (or 1 teaspoon each regular chili powder and adobo from canned chipotle chilies, to taste)

1 teaspoon smoked paprika (a.k.a. pimenton de la vera)

3 to 6 tablespoons freshly-squeezed lime juice (from 2 to 3 limes)

subheading: Roasted corn and zucchini:

1 ½ pounds summer squash, trimmed, in ½" pieces

3 large ears of sweet corn

2 tablespoons sunflower oil, divided

salt

subheading: To finish the soup:

4 corn tortillas

sunflower oil

1 large avocado, ripe but firm, halved, pitted, removed from the skin with a spoon, and cut into chunks

a large handful of cherry tomatoes, halved

a large handful of cilantro leaves, washed and chopped

1 cup crumbled queso fresco or cotija cheese, or grated mild melting cheese such as jack (optional)

2 cups finely shredded cabbage (optional)

a handful finely chopped or slivered red onion (optional)

lime wedges, for serving

Directions at bojongourmet.com

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