Mexican Vegetable Soup

Serves 4
Time 30 minutes

Ingredients

1 brown onion, chopped
2 carrots, diced
1 tbsp olive oil
2 garlic cloves, grated
1.25L vegetable broth
1 can diced tomatoes
1 zucchini, chopped
1 cup green beans, chopped
1 red capsiucm, diced
1 tsp dried oregano
1 tsp ground cumin
Salt and pepper, to taste
1 tin sweetcorn, drained
Juice of 1 lime
½ cup coriander, chopped

Method

In a large pot over over medium-high heat add the extra virgin olive oil.

 

Add onions and carrots and saute for 3 minutes then add garlic and saute 1 minute longer.

 

Stir in vegetable broth, tomatoes, zucchini, green beans, capsicum, corn, oregano, cumin and season with salt and pepper to taste.

 

Bring to a boil then reduce heat to medium-low, cover and simmer until veggies are soft, stirring occasionally, about 20 minutes.

 

Stir in lime juice and coriander.