by James Sant

Yield: 2 quarts

2 tablespoons avocado oil
2 red onions, diced
3 Fresno chilies, minced
2 tablespoons cumin
2 teaspoons coriander
4 large garlic cloves, minced
3 pounds purple tomatillos, chopped (see Variation)
4 cups fresh corn (from the cob)
5 cups cooked garbanzo beans (see Variation)
1 bunch cilantro, minced
8 cups vegetable stock
2 tablespoons apple cider vinegar
1 teaspoon Mexican chili powder salt and pepper, to taste

Toppings
2-3 avocadoes, diced
1-pint cherry tomatoes, diced
½ cup pickled jalapenos
½ cup minced cilantro

 

  1. Sauté red onions and Fresno chilies, cumin, and coriander in the avocado oil, until translucent, about 4-6 minutes.
  2. Add garlic and sauté another minute.
  3. Add the purple tomatillos and cook for 8-10 minutes over medium high heat to release juices, stirring frequently.
  4. Add the corn, garbanzo beans, minced cilantro, and vegetable stock. Bring to a boil over high heat, then lower heat and simmer for 12-14 minutes.
  5. Transfer 4 cups of the mixture to a blender and blend until smooth.
  6. Return the blended mixture to the soup and stir well to combine. Add the apple cider vinegar followed by the Mexican chili powder, salt, and pepper.
  7. To serve, pour soup into individual bowl and garnish with the diced avocadoes, cherry tomatoes, pickled jalapenos, and cilantro.

 

Variations:

  1. If you are using green tomatillos, add 2-3 tablespoons of maple syrup to balance out the bitterness of the green tomatillos.
  2. Use Great Northern Beans instead of the garbanzo beans.

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Experience this delicious dish at our Plant-based Pop-up Dinner on Oct. 12th at the school in Fort Bragg, CA. Space is limited and pre-paid reservations required, so call 707.964.2420 to sign up!