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
2-3 avocadoes, diced
1-pint cherry tomatoes, diced
½ cup pickled jalapenos
½ cup minced cilantro
- Sauté red onions and Fresno chilies, cumin, and coriander in the avocado oil, until translucent, about 4-6 minutes.
- Add garlic and sauté another minute.
- Add the purple tomatillos and cook for 8-10 minutes over medium high heat to release juices, stirring frequently.
- 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.
- Transfer 4 cups of the mixture to a blender and blend until smooth.
- 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.
- To serve, pour soup into individual bowl and garnish with the diced avocadoes, cherry tomatoes, pickled jalapenos, and cilantro.
- If you are using green tomatillos, add 2-3 tablespoons of maple syrup to balance out the bitterness of the green tomatillos.
- Use Great Northern Beans instead of the garbanzo beans.
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 sign-up here!