Nutritive Information
Per Serving:- Calories 60,
- Protein 2g,
- Carbohydrate 9g,
- Total fat 2g,
- Saturated fat <1g,
- Monounsaturated fat 1g,
- Cholesterol 0mg,
- Sodium 311mg,
- Fiber 2g.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, chopped or minced
- 4 plum (Roma tomatoes, peeled and seeded, diced) or use 1 can of petite diced tomatoes, no need to drain) *** I use 2-3 plum tomatoes and add I can of diced tomatoes seasoned, plus I do not drain tomatoes).
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried
- 1 teaspoon ground cumin
- 4 cups (32 fl oz) Vegetable stock or broth if you don’t prefer to make your own
- 1 bay leaf
- 1 carrot, peeled, halved lengthwise, and thinly sliced crosswise
- 1 yellow bell pepper, seeded and diced
- 1 zucchini, halved lengthwise, and thinly sliced crosswise
- 1 tablespoon grated lemon zest
- 2 tablespoons chopped fresh cilantro
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
Instructions
- In large saucepan, heat the olive oil over medium heat. Add the onions and sauté until soft and translucent, about 4 minutes. Add the garlic and sauté for 30 seconds; do not let the garlic brown.
- Add the tomatoes, oregano, and cumin and sauté until the tomatoes are softened, about 4 minutes.
- Chop vegetables.
- Add the stock and bay leaf and bring to a boil, then reduce the heat to medium-low and bring to a simmer. Add the carrot and bell pepper and cook for 2 minutes. Add the zucchini and simmer until the vegetables are tender, about 3 minutes longer.
- Stir in the grated lemon zest and cilantro. Season with the salt and pepper. Discard bay leaf.
- Ladel the soup into individual bowls or mugs and serve immediately.
