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Spicy veggie soup

Spicy veggie soup

0
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy

Ingredients

Onion

2 medium, chopped

Red capsicum

1 medium, cut into 1cm pieces

Yellow capsicum

1 medium, cut into 1cm pieces

Garlic

2 clove(s), crushed

Chilli powder

1 tsp, Mexican variety

Ground cumin

1 tsp

Zucchini

3 medium, chopped

Canned diced tomatoes

1 400g can

Chicken stock cube

1 individual, gluten-free variety, crumbled

Fresh coriander

⅓ cup(s), chopped, plus 1 tbs extra to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large deep saucepan with oil and heat over medium heat. Cook onion and capsicums, stirring occasionally, for 7-8 minutes or until just tender. Add garlic, cumin and chilli. Season with salt and pepper and cook, stirring, for a further 1 minute.
  2. Stir in zucchini, tomatoes, stock cube and 1 litre water and bring to the boil. Reduce heat, cover and simmer for 5-8 minutes or until zucchini is tender. Stir in coriander.
  3. Garnish with extra coriander to serve.

Notes

Tip: To make it creamy, serve with a dollop of 99% fat-free plain yoghurt (contains dairy). You can use any colour combination of capsicums in this recipe but just remember the red are the sweetest!

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