Grilled Veg Tortilla Soup
2 ears corn
2 polano peppers, halved and seeded
½ red onion
½ medium zucchini, halved lengthwise
3 cloves garlic
4 roma tomatoes, halved and seeded
1 carrot, peeled
1 thick slice of cabbage (optional)
3 cups vegetable broth
1 can black beans, rinsed and drained
¼ cup black olives
Juice of half a lime
1 tsp sundried tomato paste
Fresh cilantro leaves, chopped
1 avocado, diced
Spray veggies with olive oil to prevent sticking to the grill. Grill veggies over medium heat until slightly charred and not quite tender.
Add half the vegetable broth to a high speed blender and half to a soup pot on low heat. Add grilled peppers, onion, zucchini, garlic, tomato, carrot and cabbage if using to blender. (Don’t add the corn yet).
Blend until smooth. You may need to pour half this mixture into the soup pot depending on blender size.
Cut kernels off cob and add to blender along with black beans, olives and a handful of tortilla chips. Pulse two or three times just to combine but leave chunks of corn, beans and chips. Pour into soup pot with warmed broth. Stir to combine and heat through.
Crush a few extra tortilla chips and add to soup bowls before adding soup. Top with cilantro and diced avocado.