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Roasted Veggie Soup with Chorizo

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Ingredients: 

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


 
  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.
Recipe Notes Did you like this recipe? You might also want to try our Roasted Carrot Soup.

 

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