Souper Supper

After experimenting with making sprouted-grain tortillas this week, I decided to serve them with soup for dinner one night. I suppose it’s no surprise—and not much of a creative stretch, either—that the variety that first came to mind was tortilla soup! But after the idea occurred to me, the creativity kicked in. I already had homemade chicken stock on hand, and I figured I could improvise with enough other ingredients to develop my own recipe without having to consult a cookbook. You might find it surprising, for example, to see that I included coconut milk. My hope there was to add a bit of creaminess to the soup, as well as to benefit from the antiviral, antifungal and antimicrobial properties of lauric acid, the principle fatty acid in coconut milk. I was a little concerned that the coconut flavor would throw off the taste, but I could only detect the slightest hint of it in the finished product, which we topped with raw cheddar, sour cream and tortilla chips.  Click here to get the complete recipe.

I contributed the recipe for Tortilla Soup—along with recipes for Cream of Chicken, Coconut and Mushroom Soup and Roasted Vegetable Soup—to the Gallery of Soups at www.gnowfglins.com. To link to the complete lineup, click here.