- 2 tbsp extra virgin olive oil
- 2 large carrots, sliced into half moons
- 2 large stalks celery, sliced
- 1 yellow onion, diced
- 1⁄2 bunch Swiss chard, stems separated from leaves, both chopped (about 3 large leaves) divided
- 2 cloves garlic, finely chopped
- 4 to 6 whole dried chipotle hiles (You can also use 2 canned chipotles in adobo; however, we love the flavor the dried chiles provide)
- 1 15 oz jar or BPA-free diced unsalted tomatoes, with juices
- 1 tsp each ground cumin and dried oregano flakes
- 6 cups low-sodium vegetable broth
- 1 cup frozen fire-roasted corn (or regular)
- 1 tsp sea salt
- Optional toppings: lime, chopped avocado, sliced radishes, sliced green onions
Ingredients for Quinoa Topping
- 1 1⁄2 tsp coconut oil
- 3⁄4 cup cooked black quinoa
1. In a large pot on medium, heat olive oil. Add carrots, celery onion, chard stems and garlic and saute until tender about 6 minutes
2. Add chiles, tomatoes, cumin and oregano and saute for 2 minutes. Stir in broth, corn and salt. Bring to a boil and reduce to a simmer, cover and cook until carrots are tender, about 20 minutes.
3. Meanwhile, prepare topping: In a skillet on a medium, heat coconut oil. Add quinoa and cook, stirring frequently, until crispy, 6-8 min.
4. To coup, stir in chard leaves, turn off heat. Remove chiles, divide among bowls and tops with crispy quinoa and optional toppings.
Note that 4 small chiles make this soup about a 3 on a heat scale of 1-10. Eating them whole, however, is quite spicy so we suggest removing them before serving.
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