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| Summer vegetable soup |
| Author: MrKhay |
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Time:
30 minutes
Difficulty:
Easy
Serving Size:
SERVES 8
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Description
The midsummer wealth of vegetables and herbs makes it a pleasure to prepare this satisfying soup. Despite the bountiful ingredients, the soup is quick to make.
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| Ingredients |
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, chopped
- 4 plum (Roma) tomatoes, peeled and seeded, then diced
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 4 cups vegetable stock or broth
- 1 bay leaf
- 1 carrot, peeled, halved lengthwise, and thinly sliced crosswise
- 1 yellow bell pepper, seeded and diced
- 1 zucchini, halved lengthwise and thinly sliced crosswise
- 1 tablespoon grated lemon zest
- 2 tablespoons chopped fresh cilantro (fresh coriander)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
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| Preparation |
- Gather, measure, or otherwise prepare the required ingredients.
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| Instructions |
- In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 4 minutes. Add the garlic and saute for 30 seconds; don't let the garlic brown. Add the tomatoes, oregano and cumin and saute 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.
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02-12-2008, 12:17 AM
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#1 (permalink)
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theBubbler Chef
Moderator
Name: Mark
Join Date: Oct 2004
Community: Between the Lakes
Posts: 1,618
Classified Rating: 0% (0)Recipes: 41
Links: 0
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Summer vegetable soup
In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until soft and translucent, about 4 minutes. Add the garlic and saute for 30 seconds; don't let the garlic brown. Add the tomatoes, oregano and cumin and saute 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.
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