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This brothy noodle soup from the Provecho: 100 Vegan Mexican Recipes to Celebrate Culture and Community cookbook is perfect for when you’re feeling a tad under the weather. Top with sliced avocado or pair with warmed tortillas for a hearty meal.
2 tablespoons avocado oil 1 (7-ounce) package vermicelli noodles 2 large Roma tomatoes ¼ white or yellow onion, roughly chopped 1 garlic clove 1½ teaspoons salt 4 cups vegetable broth 2 cups water 2 carrots, peeled and cut into ¼ by 1-inch strips Vegan sour cream, for garnish Cilantro leaves, for garnish
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by Julieanna Hever and Ray Cronise
by Jill and Jeffrey Dalton
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