Dietitian's tip: 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.
- 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
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.