Roasted Veggie Soup with Chorizo

Roasted Veggie Soup with Chorizo

For this Roasted Veggie Soup with Chorizo, you need not to exert so much effort. All you have to do is prepare the ingredients and get started in cooking. Even with the minimal effort and ingredients, the result is one flavorful soup, you’ll want to serve for dinner again and again. Try our recipe now!

Course Soup
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 270 kcal


  • ¼ cup Coco Treasure Organic Coconut Oil
  • ½ teaspoon black pepper
  • ½ cup chickpeas optional
  • 1 piece medium-sized pepper cubed
  • 1 piece medium-sized eggplant cubed
  • 1 piece medium-sized zucchini cubed
  • 1 piece onion sliced
  • 1 teaspoon kosher salt
  • 2 cups rutabaga cubed
  • 6 cups low-sodium chicken broth
  • 12 oz. chorizo sausage sliced
  • Salt and pepper to taste


  1. Preheat oven to 450 degrees Fahrenheit.
  2. In a wide baking dish, combine the onions, pepper, zucchini, eggplant, chickpeas, and rutabaga. Drizzle with ¾ tablespoon of melted coconut oil. Sprinkle salt and pepper to taste.

  3. Bake for 30 minutes. Be sure to stir veggies after the first 15 minutes.
  4. In a large pot, heat the remaining coconut oil over medium heat. Cook the sliced chorizo sausage. Sauté until they turn brown. This should take at least 8 or 10 minutes.
  5. Pour in the roasted veggies and the chicken broth. Bring to a boil.
  6. Reduce the heat and simmer for another 10 minutes.
  7. Serve.

Recipe Notes

Did you like this recipe? You might also want to try our Roasted Carrot Soup.

Nutrition Facts

Nutrition Facts
Roasted Veggie Soup with Chorizo
Amount Per Serving
Calories 270 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 9g 45%
Cholesterol 29mg 10%
Sodium 702mg 29%
Potassium 559mg 16%
Total Carbohydrates 11g 4%
Dietary Fiber 3g 12%
Sugars 4g
Protein 12g 24%
Vitamin A 1.9%
Vitamin C 26.7%
Calcium 3.5%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

Tammie Burnsed

View posts by Tammie Burnsed
Tammie is a freelance and creative writer who usually disparages the term “super food” but makes an exception for coconut oil. Her research for Coco Treasure has turned her into a verified coco-nut, and she’s made peace with that. Tammie lives in sunny California where she enjoys painting, writing and sharing all things beachy with her husband and two dogs.
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