Hi ladies!
Thanks to Clean eating magazine, this soup was one that I had been longing to try. This months issue has featured slimming soups fit for the cold season, and they look delicious. I did try this one, which is more on the spicy side, but has amazing taste, and only a 167 calories per serving. This soup is filled with plenty of antioxidants, and great flavor to savor your taste buds this winter.
– 2 tbsp extra Virgin olive oil
-2 carrots , sliced into half moons
-2 celery stalks sliced
-1 yellow onion diced
-1/2 bunch Swiss chard, stems separated from leaves , both chopped
-2 garlic cloves , finely chopped
-4 to 6 dried chipotle chiles
-1 15 oz jar or BPA free can diced unsalted tomatoes, with juices
-1 tsp each ground cumin and dried oregano flakes
-6 cups low sodium vegetable broth
-1 cup fire roasted corn
-1 tsp sea salt
-optional toppings: lime, chopped avocado, sliced radishes, sliced green onions
In a large pot, on medium, heat olive oil. Add carrots, celery, onion, chard stems, and garlic and sauté until tender, about 6 min.
Add chiles, tomatoes, cumin, and oregano and sauté about 2 minutes. Stir in broth , corn, salt. Bring to a boil and reduce to a simmer, cover and cook until carrots are tender, about 20 minutes.
Meanwhile, prepare topping in a skillet on medium, heat coconut oil. Add quinoa, and cook. Stir frequently, 6 to 8 minutes.
To soup, stir in chard leaves, turn off heat. Remove chiles, divide among bowls and top with crispy quinoa and optional toppings. It’s yummy!
