Mexican Vegetable Soup

Serves 4
Time 30 minutes


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


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.