Low Carb Mexican Vegetable Soup
How to Make It
Step 1
Dice the onion and crush the garlic. Heat the olive oil in a large saucepan over a low/medium heat. Add the onion and garlic and sweat gently for 2-3 minutes until tender and fragrant. Stir frequently and keep the heat low to be sure the garlic does not burn.
Step 2
While the onion and garlic are cooking, dice the zucchini, tomato and bell peppers into rough half-inch chunks. Add the chopped vegetables to the saucepan with the onion and garlic. Add the oregano, paprika, chili powder, cumin and coriander. Please feel free to adjust the level of spices to suit your personal tastes. Stir everything together well to combine. Cook the vegetables over a medium heat for a few minutes to soften a little.
Step 3
Add the vegetable stock and passata (tomato sauce). Stir well to combine. Bring the soup up to a gentle boil, then reduce to a simmer for 6-8 minutes or until the vegetables are tender but still retain a little bite. You may add salt and pepper to the soup as desired – this will be dependant on the level of seasoning in your stock. Once the soup is cooked, taste and adjust the seasonings as necessary.
Step 4
Divide the soup between four serving bowls. Divide the cheese evenly between the bowls of soup, scattering over the surface. Roughly dice the avocado and chop the cilantro. Scatter the avocado and cilantro over the top of the soup and garnish with sliced jalapeños. Serve hot.
Ingredients
- Vegetable Broth, Bouillon Or Consomme – 3-½ cup
- Cilantro – 2 tablespoon
- Olive Oil – 2 tablespoon
- Avocado – 1 each
- Jalapeno Peppers, Canned, Drained – 1 tablespoon, sliced
- Garlic – 1 clove
- Cheddar Cheese – 1 cup, grated
- Tomato – 1 medium – 2 3/5″ diameter
- Zucchini – ¾ cup
- Oregano, Dried – 1 teaspoon
- Paprika – 1 teaspoon
- Onion – ½ small
- Red Bell Peppers, Raw – ½ medium – 2 1/2″ diameter x 2 3/4″
- Yellow Bell Peppers, Raw – ½ small
- Chili Powder – ½ teaspoon
- Cumin, Ground – ½ teaspoon
- Ground Coriander – ½ teaspoon
- Tomato Sauce – ½ cup