Stovetop, Peeler, Pot (small)
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!
Average estimated amount for one serving
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.