Cuisine: gluten free, soy free, tree nut free, vegan
Servings: 1-2 servings
Author: Kim-Julie Hansen
For the Cooked Veggie Mix (makes 4 servings):
2celery stalkschopped (I substituted shredded cabbage, because it's what I had)
Pinchof ground black pepper
For the Corn & Tomato Soup (makes 1 generous or 2 small servings):
1serving Cooked Veggie Mixabove
Sea salt and ground black pepper
Fresh herbs of choicefor garnish
To make the Cooked Veggie Mix, sauté the onion and garlic in the oil in a large pan or pot over medium to high heat for 2 minutes. Add all of the remaining ingredients and cook for another 7 minutes. Let cool and store in an airtight container in the fridge.
To make the soup, cook the veggie mix, corn, tomatoes, and broth in a pot over medium to high heat for 5 minutes. Transfer to a bowl. Season with salt and pepper. Top the soup with the avocado, herbs, and a drizzle of olive oil.