This is a Fantastic creation from my sister Jen. She is a fabulous cook, talented photographer, SUPER sister and professional longboarder.
I am very proud of her.
For Christmas I sent everyone homemade/DIY gifts.
Remember that Fajita Mix I shared Friday?
Jen used it in soup and I'm told it was delicious.
Baked Yam and Cabbage Tortilla Soup
Mary's Fajita Mix
Queso Fresco Quesadilla
2 tbs coconut oil
1 large white onion, chopped
1 bulb of garlic or 2 cloves of elephant garlic, chopped
2-3tbs Mary's Fajita Mix
fresh cilantro, small pinch
1/8 lime wedge
1 head of cabbage, chopped
4 corn tortillas
4 baked yams, cut into fourths
-heat coconut oil on MED-HIGH in large soup pot
-add onions and garlic, stir so that onions and garlic are coated with oil
-turn heat down to LOW and stir in Mary's Fajita Mix then cover until soft
-turn heat up to high and add enough water to cover onions and garlic while stirring
-AT THIS POINT USE A WOODEN SPOON TO SCRAPE ANYTHING THAT MIGHT BE STICKING TO THE BOTTOM OF THE POT- DO THIS PERIODICALLY WHILE MAKING SOUP
-add tomatoes and cabbage to pot and stir to coat tomatoes and cabbage
-add enough water to cover tomatoes, cabbage, cilantro and lime wedge and bring to boil
-tear tortillas into small pieces and add to pot
-turn heat to low and cover until cabbage is softened
-add in yams and bring to high boil while stirring
-turn heat to low and cover for a while
-once all the ingredients soft, transfer to blender in batches and blend until smooth
-return to pot and heat on low until you are ready to serve
-heat a skillet on medium heat
-heat tortilla on both sides
-place queso fresco on tortilla
-fold tortilla in half to close the cheese in
-cook until both sides are golden brown
TIP: THE LONGER YOU LET THIS SOUP COOK THE BETTER IT WILL BE. WHEN I TRANSFERRED THE SOUP TO THE BLENDER THE INGREDIENTS WERE SO SOFT I COULDN'T FIND THE LIME WEDGE.
TIP: IF YOU HAVE A HAND POTATO MASHER, USE IT BEFORE THE BLENDER TO MAKE SURE THE VEGGIES ARE SOFT ENOUGH.
TIP: TASTE YOUR SOUP AS YOU GO AND ADD MORE SEASONING OR MORE WATER AS NEEDED TO MELLOW FLAVOR AND/OR THIN