4 TBSP Squizito Garlic Olive Oil
1/2 jar (1.4 ounces) Squizito Taco Seasoning
8 small turnips chopped into 1/2 inch cubes
1 Onion, diced
6 carrots chopped
3 Celery Stalks chopped
6 garlic cloves minced
28 Ounce can of tomatoes chopped
1 can rotel (diced red and green chilis)
1 can chick peas
3 TBSP Tomato Paste
1 bunch of cilantro chopped
6-8 cups vegetable stock
OPTIONAL 2 cups cooked meat-chicken, ground beef, or add cubed tofu.
1.Heat olive oil in large cast iron pot. Add turnips, carrots, onion, celery to pot and cook until onion is translucent.
2.Add garlic and tomato paste, cook 1 minute. Add salt and taco seasoning, stir, then add rotel, tomatoes, and 6-8 cups stock- depending on how soupy you like.
3.Bring to boil, stirring until well mixed. Taste and season with salt and more taco seasoning (if you like it spicier).
4.Add chick peas and any other vegetables you like. (I like to add other beans like kidney, black, pinto, and even green beans. Corn is great to add as well)
5. Add chopped cilantro (save some for garnish) and meat or tofu.
6. Reduce heat and simmer 20 minutes. Serve with garnish of cilantro and sliced avocado (optional)