Stovetop, Peeler, Pot (small), Knife
Peel & mince the onion.
Peel & dice the sweet potato.
Heat a drizzle of oil in a pot over medium heat. Add the sweet potatoes & onions. Cook, stirring for 2 min.
Add the crushed tomatoes, veggie stock & spices (optional).
Reduce the heat to low, cover & simmer for 20 min.
Peel the avocado & remove the pit. Chop the avocado into chunks.
Serve the soup garnished with crumbled cheese, a squeeze of lime (optional), cilantro (optional) & avocado.
Add hot sauce if you like a kick. Dip in your chips & enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Tex-Mex Veggie Soup" contains 447 Energy, 24 g of Fat, 44 g of Carbohydrates, 9 g of Protein, 9 g of Fiber.