Saturday, March 19, 2016

Santa-Fe-Style Vegetable Soup #recipe #paleo

Santa Fe Style Vegetable Soup 
Serves 3-4
Either cook for three hours on the slow cooker's high setting or six hours on low setting.


  • 1 red onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon sea salt
  • 3 cups  vegetable stock
  • 2 cups peeled butternut squash
  • 1 dried New Mexico, ancho, or guajillo chile pepper
  • 1 cup boiling water
  • 1 jalapeno pepper, finely chopped
  • 1 cup sweet corn kernels, thawed if frozen
  • 1/2 teaspoon lime zest, finely grated
  • 1 tablespoon lime juice, freshly squeezed
  • 1 cup chicken, precooked and shredded, optional
  • 1 roasted red pepper, cut into thin strips
  • Cilantro leaves, finely chopped, for garnish
 Add onion, garlic,  oregano and salt to slow cooker. Add veggie stock, stir and then add butternut squash. Cover and cook on low for six hours or on high for three hours, until squash is tender. Add pepper/s.
Purée using an immersion blender. (If you don't have an immersion blender, you can blend in a food processor in batches and return to cooker)  I skipped pureeing and just chopped the veggies, but feel free if you like that kind of texture to your soup!
 Add corn, lime zest, and juice. Cover, and cook on high for 30 minutes, until corn is tender. When ready to serve, ladle into bowls, and garnish with red pepper and cilantro.   Enjoy. So delicious with a fresh green salad or some baked fish.

enjoy- Zoe

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