Roasted Vegetable Soup with Chipotle
Servings: 2
Ingredients
- 2 cups roasted vegetables chopped (carrots, cauliflower, celery, onion)
- 2 cups stock
- 1 tbsp chipotle in adobo sauce
- 1 tsp cumin
- 1/4 cup bok choy chopped
- salt and pepper
Instructions
- Toss roasted vegetables into pot and place over medium heat on stove. Add in stock, cumin and bok choy. Bring soup to a boil and lower to simmer. Add in chipotles and a pinch of salt and pepper. Let simmer about 15 minutes to marry the flavours.
- Remove from heat and let cool for a few minutes.
- Using an immersion blender or food processor puree your soup. If using food processor puree in small batches. I added in a little extra stock to loosen it up a bit.
- Place back on stove to heat up to a light simmer.
- Pour into your bowl and serve with a sprinkle of bok choy salad, croutons, or even shaved Parmesan.
Notes
To make bok choy salad: Combine 1/2 cup sliced thin bok choy leaves, 1 tsp toasted sesame seeds, 1/2 tsp sesame oil, 1/2 tsp orange zest, 1 tsp orange juice, pinch of salt. Mix well and place a dollop on your soup.