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.
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!