Today was a pretty hot day. I wanted something light and refreshing but filling for lunch so I threw together this very simple veggie soup in a spicy tomato broth. This is really just a nice, light broth with a bit of spice and some small pieces of veggie simmered in for flavor. This is delicious ladled over a mound of steamed rice to make it more filling. Serve sprinkled with finely diced onion and cilantro for a nice fresh flavor, as well as a half avocado, sliced, to add a delicious, creamy texture. This dish is vegan/vegetarian and easy on the food budget.
I normally don’t really measure stuff when I cook, but I know some people like to have a recipe to follow so I’ve put one together.
~leftover steamed white rice (if you prefer to have this as a meal, rather than a light broth-this would also be delicious with some crackers for dipping)
~2 Tbsp. olive oil
~1 medium onion, diced (I used yellow, white or brown would do as well. Use most of this in your soup an reserve a few tablespoons for serving.)
~1 large tomato, diced
~1 large green bell pepper, seeded, large dice
~4 large cloves garlic, minced
~1/2 tsp. dried oregano
~1/2 tsp. dried parsley (optional)
~2 cups water
~1, 7.8oz. can El Pato tomato sauce (If you don’t do well with spicy foods, a regular can of tomato sauce may be used)
~a few sprigs cilantro for serving & garnish
In a medium-sized, heavy bottomed saucepan, pour 2 tbsp. olive oil over medium heat. Add onion, tomato, bell pepper, and garlic. Sautee until onion is translucent and tomato and bell peppers have softened a bit-approximately 10 minutes or so. Add oregano and parsley and sautee for about 2 more minutes.
Add water and tomato sauce. Stir to incorporate, salt to taste. Let simmer 10-15 minutes until bell peppers are to your desired tenderness. Serve ladled over a mound of steamed white rice. Garnish with finely diced cilantro and onion, and a half avocado, sliced.