Take advantage of the wealth of summer vegetables and herbs to make this flavorful soup. Despite the long list of ingredients, the soup comes together quickly.
In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, about 4 minutes. Add the garlic and sauté for 30 seconds; don't let the garlic brown. Add the tomatoes, oregano and cumin and sauté 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.
Nutrition facts per serve
Makes 8 serves
|Total Fat||2 g|
|- Saturated Fat||0.3 g|
|Total Carbohydrate||7.2 g|
|- Dietary Fiber||1.6 g|
|- Total Sugars||3.4 g|
|-- Added Sugars||0 g|