Cumin Tortilla Soup

Cumin Tortilla Soup

Ingredients:
1 tsp ground cumin
1 pinch ground cloves

Directions:
with Mock Duck and Chipotles
1 qt/960 ml Basic
Vegetable Stock ()
or mock chicken stock
1
1 small sweet potato, In a large pot, heat the olive oil over high heat. Add
cubed the onion and stir for 5 minutes or so, lowering the heat to
¼ cup/45 g quinoa, medium. When the onion is soft, add the mock duck, garlic,
rinsed cumin, and cloves. Stir for a few minutes.
1 tbsp chopped chipotle 2
Add the stock, sweet potato, quinoa, chipotle, and oregano
chile in adobo sauce
and bring to a boil. Add ½ tsp of the salt. Reduce the soup
1 tsp dried oregano
to a simmer and cook for about 15 minutes. When the quinoa
¾ tsp salt is throwing off its tiny white halos and the sweet potato is
tender, reduce the heat to low.
Six 6-in/15-cm corn
tortillas 3
Preheat the oven to 375°F/190°C/gas 5. Stack the tortillas