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
Salt
2-3 tablespoons fresh tomato salsa
Cilantro for garnish
- Throw everything in a little pan except the tomato salsa, half the green onions, and cilantro.
- 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.
