For the past year Rob and I have been working on going more plant-based. I'm not certain we'll ever be 100% plant-based but I cannot deny that more veggies has been good for my helping my body to heal.
This Plant-Based (Vegan) Fire Roasted Tex Mex Soup is one of the recipes from my upcoming program and one that will stay in rotation for my family. I thought I'd give you a sneak peak.
BONUS: This one makes enough for leftovers...or what I like to consider it: meal prep.
In a large Dutch oven or soup pot, heat the oil and add the onion, carrots, and celery. Sauté for 3-5 minutes, until the veggies start to become aromatic.
Add the remaining ingredients EXCEPT the spinach and avocado. Stir to combine well.
Bring to a boil, cover, and then reduce heat to low to simmer for 45-60 minutes. Add more broth or water as needed. Stir in spinach, and taste for seasoning.
Top with avocado slides right before serving. Enjoy!
This soup will keep in an airtight container in the refrigerator for up to 5 days. It also freezes well – just be sure it’s fully cooled before putting in the freezer, with as little air as possible in the airtight container.
If you give this one a try let me know what you think!
Jen Mulford, CHHC, CPT
Board Certified Health Coach,
American Association of Drugless Practitioners & The Institute for Integrative Nutrition
Certified Personal Trainer and Corrective Exercise Specialist
National Academy of Sports Medicine
Contact Jen: email@example.com