Fresh Vegetable Soup With Lime

This new soup recipe is fresh tasting and full of flavor, kicked up with spicy green chilies and a generous squeeze of lime. Sometimes I crave a lighter, leaner soup chock full of fresh vegetables and laced with citrus. I added plenty of hot red pepper flakes to jazz it up, too. Sometimes a gluten-free goddess just needs to spice things up a little, vegan style. Bland is so old school.
Photo by Henya B.
Adapted from webmd.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from webmd.com

Ingredients

  • 1

    red onion, diced

  • 4-6

    cloves fresh garlic, chopped

  • 2

    medium zucchini squash, trimmed, sliced into coins, and quartered

  • 2

    medium carrots, chopped

  • 1

    heaping cup thinly shredded cabbage, or coleslaw mix

  • 2

    14-ounce cans roasted tomatoes with juice

  • 1/2

    cup roasted green chilies, chopped , mild or hot, to taste

  • 2-3

    cups light broth, as needed

  • 1

    tablespoon fresh parsley, chopped

  • 1

    tablespoon fresh basil or cilantro, chopped

  • dab of agave nectar, to taste, this cuts the acid of the tomatoes

  • extra virgin olive oil

  • sea salt and fresh ground pepper, to taste

  • juice of 1 fresh lime

  • lime slices, for garnish

  • hot red chili pepper flakes, to taste

Directions

1. Drizzle a tablespoon or two of olive oil in the bottom of a Crock Pot or slow cooker and toss in the chopped garlic, red onion, and fresh vegetables. Add the diced tomatoes and roasted green chilies. Stir to mix. 2. Pour in enough broth to cover the veggies by an inch of liquid. 3. Season the soup with gluten-free Worcestershire sauce, fresh herbs, sea salt, and pepper. Cover and cook according to your manufacturer's instructions for vegetable soup. 4. Taste test for flavor adjustments and add a drizzle of agave and the juice of a fresh lime; taste, stir, and warm through.

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