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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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It all started at the farmer's market with a bag of roasted tomatillos....Then I modified a recipe found on the internet. Original recipe called for sage - I did not have any. Flavor improves at days 2 and 3. Ingredients:
2 cups tomatillos (roasted and sliced) |
3 stalks celery (sliced) |
3 medium carrots (diced) |
1 large leek (sliced) |
1 red bell pepper (diced) |
1 large poblano pepper (diced) |
1 jalapeno (diced) |
1 tablespoon olive oil |
1 teaspoon oregano |
1 teaspoon thyme |
1 teaspoon salt |
1 tablespoon cumin |
1 tablespoon green chili powder |
6 cups vegetable broth |
1/3 cup orange juice |
1/4 cup lime juice |
1/2 cup fresh cilantro |
Directions:
1. Saute all veggies in olive oil for 5 - 10 minutes over med-high heat.
2. Add spices and saute a few more minutes.
3. Add broth and simmer for about 20 minutes.
4. Add juices and cilantro.
5. Salt to taste.
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