vegetable tortilla soup

1 organic green pepper, seeded and chopped

2 large organic tomatoes, diced

1 medium organic sweet onion, chopped

3 cloves of garlic

4 cups filtered water, divided

1 large portobello mushroom cap, finely chopped

1 cup organic green cabbage, chopped

1/2 teaspoon spicy paprika powder

1/4 teaspoon black pepper

1/2 teaspoon turmeric powder

1/2 teaspoon dried basil

3 tablespoons organic unrefined coconut oil

2 teaspoons Celtic sea salt

tortilla chips

Roast pepper, tomatoes, onion, garlic, and 1 cup water in a Dutch oven at 350ºF for 2 hours. Remove from oven and place on stovetop over medium low heat. Add mushrooms and 3 cups water; simmer for 1 hour. Add cabbage, paprika, pepper, turmeric, basil, coconut oil, and salt. Simmer for 15 minutes or until the cabbage is soft. Top with tortilla chips; serve and enjoy.