Light Mexican Inspired Soup

Wow. I wasn’t expecting to post the soup I made the other night. Every once in a while, especially if my husband isn’t home for dinner, I just throw some vegetables into a pot with some broth and have a really light dinner. Generally I make an Asian influenced soup. One of my favorites used to be with bok choy or cabbage, mushrooms, onions, tomato, tamarind and green onions, kind of Thai style (think semi-Tom Yum). I used to have it quite often for a while and then got tired of it.

So I was thinking zucchini, mushrooms, sesame oil? Then I found the left over chipolte peppers in adobo sauce in the fridge (they last forever in a closed container by the way) and some fresh tomato salsa and a soup that had never occurred to me became reality. This Mexican inspired soup turned out really tasty.

2 cups vegetable stock
1 chipotle pepper in adobo sauce
1/2 teaspoon ground cumin
1 zucchini chopped into pieces
4 ounces white or crimini mushrooms cut into 4ths
2 green onions chopped
2-3 tablespoons fresh tomato salsa
Cilantro for garnish

  1. Throw everything in a little pan except the tomato salsa, half the green onions, and cilantro.
  2. Once the zucchini is tender (nothing worse than raw zucchini!), throw in the salsa and top with the rest of the green onions and cilantro.


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