On a recent trip to Florida, I ordered a macadamia nut crusted fish that sounded delicious. Unfortunately, it was breaded in a thick batter that rendered the flavor of the macadamias indistinguishable. Read more
There is really very little to this vegetable and chorizo soup recipe, in terms of both effort and ingredients, and yet it’s one of the most flavorful soups I’ve ever made. Roasting brings out the best flavors of the vegetables and they need very little embellishment beyond that. It’s worth trying to find some really good quality all-natural chorizo or other spicy sausage, to make it all the healthier.
2 cups cubed rutabaga (about 1 medium)
1 medium eggplant, cubed
1 medium zucchini, cubed
1 medium pepper, chopped
1 small onion, chopped
1/4 cup high quality coconut oil, melted, divided use
1 tsp kosher salt
1/2 tsp black pepper
12 ounces chorizo sausage, sliced (you can use other spicy sausage, if you prefer)
6 cups low sodium chicken broth (preferably homemade)
Additional salt and pepper to taste
Preheat oven to 450F.
In a large glass or ceramic baking dish, combined rutabaga, eggplant, zucchini, pepper and onion. Drizzle with 3 tbsp melted coconut oil and sprinkle with salt and pepper.
Bake 30 minutes, stirring vegetables halfway through cooking.
In a large saucepan or stockpot, heat remaining 1 tbsp oil over medium heat until shimmering but not smoking.
Add sliced chorizo and sauté until browned and cooked through, 8 to 10 minutes.
Add roasted vegetables and broth and bring to a boil. Reduce heat to low and simmer 10 minutes more.