{"id":3307,"date":"2012-10-17T14:42:33","date_gmt":"2012-10-17T21:42:33","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=3307"},"modified":"2012-10-17T14:42:34","modified_gmt":"2012-10-17T21:42:34","slug":"light-mexican-inspired-soup","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/light-mexican-inspired-soup\/","title":{"rendered":"Light Mexican Inspired Soup"},"content":{"rendered":"
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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.<\/p>\n

So I was thinking zucchini, mushrooms, sesame oil? Then I found the left over chipolte peppers in adobo sauce<\/a>\u00a0in 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.<\/p>\n

2 cups vegetable stock
\n1 chipotle pepper in adobo sauce<\/a>\"\"
\n1\/2 teaspoon ground cumin
\n1 zucchini chopped into pieces
\n4 ounces white or crimini mushrooms cut into 4ths
\n2 green onions chopped
\nSalt
\n2-3 tablespoons fresh tomato salsa
\nCilantro for garnish<\/p>\n

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  1. Throw everything in a little pan except the tomato salsa, half the green onions, and cilantro.<\/li>\n
  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.<\/li>\n<\/ol>\n
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