Spicy veggie soup
0
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Onion
2 medium, chopped
Red capsicum
1 medium, cut into 1cm pieces
Yellow capsicum
1 medium, cut into 1cm pieces
Garlic
2 clove(s), crushed
Chilli powder
1 tsp, Mexican variety
Ground cumin
1 tsp
Zucchini
3 medium, chopped
Canned diced tomatoes
1 400g can
Chicken stock cube
1 individual, gluten-free variety, crumbled
Fresh coriander
⅓ cup(s), chopped, plus 1 tbs extra to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large deep saucepan with oil and heat over medium heat. Cook onion and capsicums, stirring occasionally, for 7-8 minutes or until just tender. Add garlic, cumin and chilli. Season with salt and pepper and cook, stirring, for a further 1 minute.
2
Stir in zucchini, tomatoes, stock cube and 1 litre water and bring to the boil. Reduce heat, cover and simmer for 5-8 minutes or until zucchini is tender. Stir in coriander.
3
Garnish with extra coriander to serve.
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