After the absolute diet disaster that was the holidays, with cookies and cocktails at every turn, my body started craving something fresh and healthy.
And some wine.
Looking through recipe book after recipe book, I finally decided on a whole30 version on tortilla soup.
Super easy, just lots of prep work…
I started with a base of onions, carrots, red bell pepper, roasted poblanos, jalapeño and tomatoes.
Sauté all together til soft.
Add 4 cups vegetable broth and a little tomato paste, simmer for 20 minutes. I used a spice blend of cumin, San Antonio chili powder and red pepper flakes.
Of course I had to make a little pico to garnish. Mine was vegan but added a little grilled chicken for The Boyfriend.
Super delicious and very light.
Oh, and most importantly I got to use my new adorable little owl measuring cups.
Now about that wine…