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Roasted Veggie Soup with Chorizo
Roasted Veggie Soup with Chorizo
"The cold weather calls for a real-good soup recipe. That is why we prepared this Roasted Veggie Soup with Chorizo for you. For this Roasted Veggie Soup with Chorizo, you need not to exert so much effort. All you have to do is prepare the ingredients and get started in cooking. Even with the minimal effort and ingredients, the result is one flavorful soup, you’ll want to serve for dinner again and again. Try our recipe now!"
NotesDid you like this recipe? You might also want to try our Roasted Carrot Soup.
Serves10 People
Preparation Time15 min
Cooking Time50 min
Ingredients
- 1 cup Coco Treasure Extra Virgin Coconut Oil
- 1 teaspoon black pepper
- 1 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
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Preheat oven to 450 degrees Fahrenheit.
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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.
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Bake for 30 minutes. Be sure to stir veggies after the first 15 minutes.
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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.
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Pour in the roasted veggies and the chicken broth. Bring to a boil.
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Reduce the heat and simmer for another 10 minutes.
