Vegetable soup with salsa verde
0
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
Add hot sauce for extra heat.
Ingredients
Olive oil cooking spray
4 spray(s)
Onion
2 cup(s)
Orange bell pepper
1 medium
Yellow bell pepper
1 medium
Kosher salt
1 tsp(s)
Minced garlic
2 tsp(s)
Ground cumin
2 tsp(s)
Chili powder
1 tsp(s)
Black pepper
¼ tsp(s)
Zucchini
3 small
Canned diced tomatoes
15 oz
Reduced-sodium chicken broth
4 cup(s)
Cilantro
⅓ cup(s)
Salsa verde
½ cup(s)
Plain fat free Greek yogurt
½ cup(s)
Instructions
1
Coat a large soup pot with cooking spray; heat over medium heat. Add onion, bell peppers and salt; cook, stirring often, until crisp-tender, 7-8 minutes. Stir in garlic, cumin, chili powder and black pepper; cook, stirring a few times, 1 minute.
2
Add zucchini, tomatoes and broth; increase heat to high and bring to a boil. Reduce to heat to medium low; simmer, covered until zucchini is tender, 5-8 minutes. When ready to serve, stir in cilantro; garnish with salsa verde and yogurt.
3
Serving size: 1 c soup, 1 Tbsp salsa, 1 Tbsp yogurt
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