Name: Roasted Tomatillo Soup
Ingredients: 1 lb tomatillos, husked and rinsed; 1 medium onion, quartered; 1 cloves garlic; 2 jalapeno, stemmed, seeds removed for less heat; 1 tbsp oil (olive, avocado, grapeseed); 4 cups vegetable broth; 1 cup canned coconut milk (*see note); 1 tsp ground cumin; 1/2 cup fresh cilantro leaves, chopped; salt and pepper to taste; optional garnishes - diced avocado, crushed tortilla chips, pickled jalapeno, sour cream,

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Roasted Tomatillo Soup

Ingredients

1 lb tomatillos, husked and rinsed
1 medium onion, quartered
1 cloves garlic
2 jalapeno, stemmed, seeds removed for less heat
1 tbsp oil olive, avocado, grapeseed
4 cups vegetable broth
1 cup canned coconut milk *see note
1 tsp ground cumin
1/2 cup fresh cilantro leaves, chopped
salt and pepper to taste
optional garnishes – diced avocado, crushed tortilla chips, pickled jalapeno, sour cream,

Instructions

Preheat Oven

preheat oven to 425℉

Roast the veggies

Place tomatillos, onion, garlic cloves, and jalapenos on a baking sheet. Drizzle with oil and toss to coat. Roast for about 20 minutes, or until the tomatillos are soft and slightly charred. If your veggies are soft but not charred, place under the broiler for 2-4 minutes – keep an eye on them. Remove from oven when your desired charring is achieved.
1 lb tomatillos, husked and rinsed, 1 medium onion, quartered, 1 cloves garlic, 2 jalapeno, stemmed, seeds removed for less heat, 1 tbsp oil

Blend the roasted veggies

Transfer the roasted vegetables to a blender for food processor. Add a bit of broth and blend until smooth
4 cups vegetable broth

Cook the soup

Pour the blended mixture into a large pot. Add the remaining vegetable broth, coconut milk, ground cumin, salt and pepper to taste. Stir well to combine.
Bring to a boil, then reduce heat to simmer for about 10 minutes to allow the flavors to meld together.
1 cup canned coconut milk, 1 tsp ground cumin, salt and pepper to taste

Serve

Ladle soup into bowls and garnish with fresh chopped cilantro. Optional garnishes: diced avocado, crushed tortilla chips, pickled jalapeno, or a dollop of plain yogurt or sour cream
optional garnishes – diced avocado, crushed tortilla chips, pickled jalapeno, sour cream, , 1/2 cup fresh cilantro leaves, chopped

Notes

*coconut milk (light or full fat) or 1 cup non-dairy milk or a 5.4 oz can of coconut cream. The higher the fat content of your choice the creamier your soup will be.

You can certainly substitute any milk or cream of your preference.