This brothy noodle soup from the Provecho: 100 Vegan Mexican Recipes to Celebrate Culture and Community cookbook is perfect for when you’re feeling a tad under the weather. Top with sliced avocado or pair with warmed tortillas for a hearty meal.
What you need:
2 tablespoons avocado oil
1 (7-ounce) package vermicelli noodles
2 large Roma tomatoes
¼ white or yellow onion, roughly chopped
1 garlic clove
1½ teaspoons salt
4 cups vegetable broth
2 cups water
2 carrots, peeled and cut into ¼ x 1-inch strips
Vegan sour cream, for garnish
Cilantro leaves, for garnish
What you do:
- In a large pot over high heat, add avocado oil and uncooked noodles. Reduce heat to medium-low and toast noodles, stirring often, until golden brown, about 8 minutes. Remove from heat and set aside.
- In a high-powered blender, combine tomatoes, onion, garlic, salt, and 1 cup of vegetable broth, and blend until smooth. Into pot with noodles, add tomato mixture, water and remaining 3 cups vegetable broth, and place over medium heat. Cover partially and simmer 10 minutes.
- Add carrots and simmer, partially covered, until tender, about 15 minutes.
- Serve dolloped with vegan sour cream and garnished with cilantro.
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