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5 from 1 vote

Green Garlic, Spinach and Tortilla Soup

Author: Letty | @lettyskitchen

Ingredients

  • 4 corn tortillas , preferably organic
  • Grapeseed or olive oil
  • 1 bunch green garlic , washed and chopped in its entirety
  • 2 serrano chiles , seeds and veins removed, finely minced
  • 1 quart vegetable stock
  • 1 (14.5 ounce) can diced tomatoes
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 tablespoon cracked black peppercorns
  • ¼ cup chopped sorrel leaves
  • 1 cup chopped washed spinach leaves
  • 1 teaspoon grated lime zest
  • ¼ cup fresh-squeezed juice from key limes
  • Real Salt , as needed
  • Avocado slices , optional

Instructions

  • Brush the tortillas with oil and cut them in strips, about 1/2 inch wide and 2 inches long. Toast in the oven or toaster oven until just lightly toasted, which should take 4 to 5 minutes. Keep an eye on the strips—they can quickly go from perfectly toasted to burnt. Set them aside.
  • Heat about a tablespoon of oil in a soup pot on low flame. Sauté until the green garlic is translucent but not brown, stirring often. Add the vegetable stock and the tomatoes, along with the bay leaves, thyme and cracked peppercorns. Bring the pot to a simmer. Add the sorrel and spinach and cook and stir another minute.
  • Remove the thyme sprigs and the bay leaves. Stir in the lime zest and juice. Season to taste with salt.
  • Serve immediately, garnished with the tortilla strips and avocado, if desired.