With lots of spices like cumin and chili powder it’s warm and flavorful without being hot. I love the bright flavor the coriander adds to the soup also.
Servings6 servings
Calories78kcal
Ingredients
- 1 large zucchini chopped into bite sized (about 8 cups)
- 1 yellow onion chopped
- 1 28 oz can peeled tomatoes
- 1 28 oz can hominy
- 1 clove garlic
- 1/2 cup parmesan cheese
- 2 cups veg stock
- 1 cup water
- 2 teaspoon smoked paprika
- 2 teaspoon corriander
- 1/2 teaspoon cumin
- 1/2 teaspoon chili power
- 2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
Instructions
-
Heat a large stockpot on the stove over medium heat. Add 1 tablespoon olive oil.
-
Chop the zucchini & onion. Take the time and chop them into small bite sized pieces, add them to the stock pot. Next add the spices; paprika, coriander, cumin, chili powder, salt & pepper. Sauté’ the vegetables and spices for about 8 minutes, stirring occasionally. Add in the garlic and sauté for another minute or so.
-
Increase the heat to medium high and add the vegetable stock and water and bring it to a boil, reduce to simmer and stir in the parmesan cheese. Cook uncovered for another 15-20 minutes and the soup is complete!
Nutrition
Calories: 78kcal | Carbohydrates: 5g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 1233mg | Potassium: 190mg | Fiber: 1g | Sugar: 2g | Vitamin A: 715IU | Vitamin C: 11.3mg | Calcium: 112mg | Iron: 0.6mg
