Roasted veggie soup with chorizo
Recipe by Coco Treasure Organics
¼ cup Coco Treasure Extra Virgin Coconut Oil
½ teaspoon black pepper
½ cup chickpeas optional
1 pc. medium-sized pepper cubed
1 pc. medium-sized eggplant cubed
1 pc. medium-sized zucchini cubed
1 pc. onion sliced
1 teaspoon kosher salt
2 cups rutabaga cubed
6 cups low-sodium chicken broth
12 oz. chorizo sausage sliced
Salt and pepper to taste
Prep. Time → 15 min
Cook Time → 50 min
1. Preheat oven to 450 degrees Fahrenheit.
2. In a wide baking dish, combine the onions, pepper, zucchini, eggplant, chickpeas, and rutabaga. Drizzle with ¾ tablespoon of melted coconut oil. Sprinkle salt and pepper to taste.
3. Bake for 30 minutes. Be sure to stir veggies after the first 15 minutes.
4. In a large pot, heat the remaining coconut oil over medium heat. Cook the sliced chorizo sausage. Sauté until they turn brown. This should take at least 8 or 10 minutes.
5. Pour in the roasted veggies and the chicken broth. Bring to a boil.
6. Reduce the heat and simmer for another 10 minutes.
7. Serve.
8. Recipe Notes: Did you like this recipe? You might also want to try our Roasted Carrot Soup.
coco treasure organics, roasted veggie soup, soup dish, veggie soup, veggie soup with chorizo February 07, 2018 03:01
Author https://cocotreasure.com/recipes/roas...
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