Although it’s simple to make, the combination of spicy, sweet and acidic flavors results in a satisfying bowl. Warning: the crispy quinoa topping is highly addictive. You might find yourself making it for other soups, too! We love piling this soup high with toppings like avocado, green onions, radishes and a generous squeeze of lime.
Note that 4 small chiles make this soup about a 3 on a heat scale of 1 to 10. Eating them whole, however, is quite spicy, so we suggest removing them before serving. Try dicing them or puréeing them with a little broth when the soup is finished and serve with the other toppings for an extra kick.
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- In a large pot on medium, heat olive oil. Add carrots, celery, onion, chard stems and garlic and sauté until tender, about 6 minutes.
- Add chiles, tomatoes, cumin and oregano and sauté 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.
- Meanwhile, prepare topping: In a skillet on medium, heat coconut oil. Add quinoa and cook, stirring frequently, until crispy, 6 to 8 minutes.
- To soup, stir in chard leaves; turn off heat. Remove chiles, divide among bowls and top with crispy quinoa and optional toppings.
- Serving Size 1/6 of soup
- Calories 167
- Carbohydrate Content 22 g
- Cholesterol Content 0 mg
- Fat Content 7 g
- Fiber Content 5 g
- Protein Content 3.5 g
- Saturated Fat Content 2 g
- Sodium Content 556 mg
- Sugar Content 9 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 1 g