09/16

Julie Morris’ NEW Superfood Soups Cookbook + Recipe

As you know–I’m a huge fan of natural food chef and cookbook author, Julie Morris. I actually refer to her as my “superfood guru” because that’s truly what she is!

Not only are her recipes delicious but there’s an education factor involved in her cookbooks, too. Before I met Julie, I couldn’t tell you the difference between a chia seed and a flax seed. Now that I know how good these ingredients are for our bodies, I make it a priority to cook with them as much as possible.

If you’re a soup fan like me, you have to check out her new cookbook, Superfood Soups. I was lucky enough to have gotten an advanced copy and I have to tell you–these recipes are AMAZING! In her cookbook, you’ll learn how to deeply nourish your body with seasonal, natural ingredients and superfoods through soup. It’s also just in time for fall which is always when I crave it the most!

photo credit: Oliver Barth / LA Food Photography

To give you a sneak peek into Superfood Soups, here’s Julie’s healthy take on the classic tortilla soup:

photo credit: Oliver Barth / LA Food Photography

Chia Tortilla Soup With Black Beans

Ingredients: 

• 1 dried pasilla or ancho chili
• 3 vine-ripened tomatoes (about 3/4 lb)
• 1/4 white onion, halved, peeled, and trimmed
• 1 clove garlic, unpeeled
• 1 tbsp. olive oil
• 4 cups vegetable broth
• 1 1/2 cups cooked black beans, drained
• Sea salt
• 2 tbsp. chia seeds, for topping
• 1 cup crushed baked tortilla chips
• 2 cups finely shredded green cabbage, for topping
• 1 large avocado, sliced, for topping
• 1/4 cup cashew sour cream
• 1 lime, quartered, for garnish

Directions: 

Warm a large skillet over medium-high heat. Dry toast the whole dried chile by pressing it firmly onto the hot surface of the pan with a metal spatula for several minutes on each side–the chili should become blackened and slightly puffed.

Remove the whole chile from the pan so that it will cool. In the same pan, dry roast the tomatoes, onion, and garlic for 10 minutes, rotating them with a pair of tongs every few minutes, until the vegetables are charred and the tomatoes have begun to soften.

Pull the garlic out early, once the skin begins to brown, and remove the peel. Add the charred tomatoes, onion, and peeled garlic to a blender. Open the chile and discard the stem and seeds, and then add it to the blender as well. Puree the mixture until it is smooth.

Heat the oil over medium heat in a heavy-bottomed pan. Add the pureed vegetables and cook until the color deepens, about 5 minutes. Add the vegetable broth and increase the heat to high. Bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes.Add the cooked black beans, and simmer for 10 minutes longer.

Remove from the heat and adjust salt to taste. Serve the soup hot, with chia seeds scattered over the top and piled high with tortilla chips, shredded cabbage, avocado, and cashew sour cream. Include lime wedges on the side for a fresh squeeze at the table.

To grab your copy of Superfood Soups, click the link here to order. Also, make sure to follow Julie on her Instagram and website to stay updated!