Tangy Vegetable Soup

Do you know when you get to end of your fridge (per say) and you brush off the few remaining, rotten vegetables that you have, do you always come to the conclusion "I should make a soup". Me too. This recipe came out of such a moment, and I am sure glad that it did because I often find myself with a fridge full of partially decayed veggies. Delicious.

Ingredients (serves 6):
2 cups chopped carrots
1 red bell pepper, chopped
1 celery stalks, chopped
1/2 zucchini, chopped
1 small onion, finely chopped
6 cloves garlic, minced
1 jalapeno pepper, finely chopped
6 cups vegetable stock (I like buying the powdered version in order to save money)
1/4 cup lime juice
1/2 tsp cumin

1 tomato, chopped
1 avocado, chopped
1/2 cup cilantro, chopped
1 tsp chili powder

1) Saute the first 7 ingredients in oil for about 5 minutes in a large pot. Add the remaining ingredients (except for the tomato, avocado and cilantro). Boil until vegetables are tender (about 10-15 minutes).

2) Mix tomato, avocado,cilantro and chili powder together in a small bowl. Add a heaping tablespoon to each bowl of soup as a garnish. Enjoy!
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