HAVE YOU PSL-ED YET??????
Inquiring minds want to know.
Actually, I’m using it as a gauge for your fall readiness although, to be fair, I’ve had a PSL only once and it wasn’t love. Too much spice in my coffee!! Give me a caramel macchiato any (and every) day, but a PSL never again.
Anyway, clearly you can be totally ready for soup season and not at all mentally prepared for the barrage of pumpkin allthethings that is about to come our way. Maybe that’s you, or maybe you’ve already bought twenty cans of pumpkin and have been making loaves of pumpkin bread all summer.
Either way! Let’s soup.
There are so many things to love about this sopa azteca:
- it’s vegan
- it basically has all the veggies of the rainbow
- THE FLAVOR – subtly smoky, so fresh (and so clean clean)
- you get to top it with chips
- and sour cream (not vegan and optional, but so yummy)
Make a big pot. Get cozy. And let’s get this fall thing started.
- 1 tbsp grapeseed oil
- 1 medium onion, chopped
- 1 red bell pepper, seeded and chopped
- 12 oz carrots, peeled and cut into ½-inch cubes
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp kosher salt
- 4 garlic cloves, minced
- 4 cups vegetable broth
- 14 oz canned diced tomatoes
- 1 tbsp adobo sauce (from a can of chipotles in adobo)
- ⅓ cup red lentils
- 5 oz baby chard
- 1 cup frozen corn
- tortilla chip and sour cream, for serving
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onions, bell peppers, and carrots to the pot. Saute until the vegetables start to soften, about 4-5 minutes.
- Stir in the chili powder, cumin, salt, and garlic. Saute until fragrant, about 1 minute.
- Add the broth, tomatoes, and adobo sauce to the pot. Add in the lentils and bring to a boil. Reduce the heat and simmer, covered, for 15-20 minutes or until lentils are tender..
- Stir in the corn and baby chard. Cook until chard has wilted and everything is warmed through. Season to taste with salt and black pepper.
- Divide among 4 bowls and top with the crushed tortilla chips and sour cream. Serve warm.