1-gallon freezer bag filled with scraps from onions, peppers, cilantro, parsley, tomatoes, carrots, etc.
1 jalapeño, halved and de-seeded (if desired)
2 bay leaves
4 carrots
4 stalks celery
1 onion
2 tablespoons garlic
salt
1–2 chipotle chiles in adobo sauce, de-seeded and minced as fine as possible
2 teaspoons sauce from canned chipotle chiles
1/2 cup soy curl crumbs
1 tablespoon vegetable bouillon
salt to taste
lime juice
1–2 avocados, diced
2 tomatoes, diced
1/2 bunch green onions, sliced
1/2 bunch cilantro, chopped fine
1 jalapeño, diced
lime wedges
Simmer vegetable scraps, jalapeño, and bay leaves in enough water to cover for about 1 hour. Add scraps from soup veggies as you prepare them. Strain well and set aside.
Sauté carrots, celery, onion, garlic, and salt until soft. Add chipotle chiles, sauce, soy curl crumbs, vegetable bouillon, and vegetable broth. Simmer for 20–30 minutes. Season to taste with salt and lime juice.
Serve with diced veggies and lime wedges.
Serves 6
Total time 1 hour 45 minutes
