Tortilla Soup

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4 cups hot vegetable broth
2 cups cherry tomatoes 
¼ cup chopped shallots
1 red bell pepper
1 cup cilantro | chopped 
1 cup chickpeas | cooked
2 tbsp key lime juice
1 tbsp habanero pepper | chopped
1 tbsp olive oil
½ tsp sea salt


Add all ingredients into a blender and blend until smooth. Serve with chopped avocado and diced cilantro. Enjoy with spelt tortillas.

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