- 2 Tbsp. extra-virgin olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, chopped
- 2 celery stalks, chopped
- Salt and freshly cracked pepper to taste
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 28 ounces canned crushed tomatoes
- 4 cups vegetable stock
- 1 zucchini, chopped
- 1/3 cup uncooked quinoa
- 3 corn tortillas
- 1 Tbsp. extra-virgin olive oil
- 1 to 2 avocados, peeled, pitted, and diced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup grated cheddar cheese
- 1/2 cup sour cream
- 1 lime, cut into wedges
For the soup, heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Season with salt and pepper. Cook, stirring occasionally, until carrots are tender, about 7 minutes. Stir in the cumin and coriander. Add the tomatoes, vegetable stock, and zucchini. Bring to a low simmer and stir in the quinoa. Simmer uncovered until the quinoa is cooked, 10 to 15 minutes, stirring occasionally. Season to taste with salt and pepper.
For the tortilla strips, preheat the oven to 425°F. Cut the tortillas into 1/8-inch strips, drizzle with 1 tablespoon of olive oil, and sprinkle with salt. Toast on a cookie sheet, turning once, until golden, about 5 minutes.
Place the tortilla strips, avocados, cilantro, cheese, sour cream, and lime wedges in individual bowls and offer as toppings.
From The Yummy Mummy Kitchen: 100 Effortless and Irresistible Recipes to Nourish Your Family with Style and Grace (HarperCollins) by Marina Delio.
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