Summer vegetable soup

Date Updated: 09/15/2016

Serving Info

Serves 8

Dietician Tip

Take advantage of the wealth of summer vegetables and herbs to make this flavorful soup. Despite the long list ingredients, the soup comes together quickly.

Directions

In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 4 minutes. Add the garlic and saute for 30 seconds; don’t let the garlic brown. Add the tomatoes, oregano and cumin and saute until the tomatoes are softened, about 4 minutes.

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 lemon zest and cilantro. Season with the salt and pepper. Discard the bay leaf.

Ladle into individual bowls or mugs and serve immediately.

Ingredients

1 tablespoon olive oil
1 yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
4 plum (Roma) tomatoes, peeled and seeded, then diced
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 teaspoon ground cumin
4 cups no salt added vegetable stock or broth
1 bay leaf
1 carrot, peeled, halved lengthwise, and thinly sliced crosswise (about 1 cup)
1 yellow bell pepper, seeded and diced (about 1 cup)
1 zucchini, halved lengthwise and thinly sliced crosswise (about 1 cup)
1 tablespoon grated lemon zest
2 tablespoons chopped fresh cilantro (fresh coriander)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper