Gabriele Wolf PhD ND
With autumn weather the soup season has begun and with such a high Hispanic influence I thought a Mexican Soup recipe would be a good fit for October’s recipe.
2 quarts chicken stock
1 cup tomato paste, preferably organic
4 cloves garlic, mashed
¼ - ½ teaspoon red chili flakes
½ cup fresh lime juice
Sea salt and pepper to taste
Strips of corn or sprouted whole wheat tortilla fried until crisp in olive oil or lard
1 avocado diced
Creame fraiche or sour cream
Bring stock to a boil with tomato past, garlic and red chili flakes. Simmer about ½ hour. Add lime juice and season to taste.
Serve with garnish.