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.
CourseStews, Vegan and Vegetarian
CuisineAmerican
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings6servings
Calories78kcal
Ingredients
1largezucchinichopped into bite sized (about 8 cups)
1yellow onionchopped
128 oz canpeeled tomatoes
128 oz canhominy
1clovegarlic
1/2cupparmesan cheese
2cupsveg stock
1cupwater
2teaspoonsmoked paprika
2teaspooncorriander
1/2teaspooncumin
1/2teaspoonchili power
2teaspoonsalt
1/2teaspoonpepper
1tablespoonolive 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!