Epazole Soup

Preparation time: 10 minutes
Cooking time: 3 hours
Servings: 6
Ingredients:
2 jalapeno chilies, chopped
1 cup yellow onion, chopped
1 tablespoon olive oil
4 poblano chilies, chopped
4 Anaheim chilies, chopped
10 epazole leaves, shredded
6 cups veggie stock
½ bunch cilantro, chopped
Salt and black pepper to the taste
Directions:
1. In your slow cooker, mix jalapenos with onion, oil, poblano chilies,
Anaheim chilies, epazole leaves, stock, salt and pepper, stir, cover and
cook on High for 3 hours.
2. Add cilantro, stir, blend using an immersion blender, divide into bowls and
serve.
3. Enjoy!
Nutrition Value:calories 209, fat 5, fiber 5, carbs 23, protein 7

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