Low Carb Mexican Vegetable Soup Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
Vegetarian
4.6/5
(1464 reviews)
Low Carb Mexican Vegetable Soup
Zylo Recipes

Description

Imagine a bowl brimming with the vibrant colors of a Mexican sunset – that's this delightful soup. It's a symphony of flavors and textures, designed to tantalize your taste buds and warm you from the inside out, perfect for a light yet satisfying lunch or dinner. The foundation of this soup is a rich, aromatic tomato broth, infused with the essence of garlic and onion, creating a depth of flavor that is both comforting and invigorating.

Tender chunks of bell pepper and zucchini add a touch of sweetness and a pleasing textural contrast to the smooth broth. Each spoonful is a burst of fresh, garden-inspired goodness. The heart of this soup lies in its careful blend of Mexican spices and herbs.

Aromatic cumin, earthy chili powder, and a hint of oregano dance together, creating a complex flavor profile that is both familiar and exciting. These spices awaken the senses and transport you to a sun-drenched Mexican kitchen. But the true magic of this soup lies in its versatility.

Feel free to customize it to your liking, adding other low-carb vegetables like spinach or mushrooms for an extra boost of nutrients and flavor. The garnishes are where you can truly let your creativity shine. A sprinkle of freshly grated cheese adds a creamy, decadent touch, while slices of ripe avocado provide a buttery richness that complements the spiciness of the broth.

A scattering of chopped cilantro adds a burst of freshness and color, and a few thinly sliced jalapeños provide a fiery kick that will awaken your senses. For those seeking a plant-based option, simply omit the cheese. The soup is just as delicious and satisfying without it.

You can even experiment with a vegan cheese alternative for a similar creamy texture. To transform this soup into a heartier meal, consider adding a scoop of cauliflower rice. Its subtle flavor and satisfying texture will complement the other ingredients beautifully.

Alternatively, serve it with some low-carb breads for dipping and soaking up all that flavorful broth. Whether you enjoy it as a light lunch, a comforting dinner, or a flavorful starter, this Mexican soup is sure to become a new favorite.

Preparation Time

Prep Time
6 min
Cook Time
15 min
Total Time
21 min

Nutrition Information

Per 1 bowls serving
C
Calories
170 Kcal

C
Carbs
15 g
Fi
Fiber
5 g
Sugar
5 g

P
Protein
10 g

C
Fats
8 g
Saturated Fats 2 g
Unsaturated Fats 5 g

Cholestrol 20 mg
Sodium 600 mg
Potassium 500 mg
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Ingredients

    1.
    Vegetable Broth, Bouillon Or Consomme
    Vegetable Broth, Bouillon Or Consomme
    3-½ cup
    2.
    Cilantro
    Cilantro
    2 tablespoon
    3.
    Olive Oil
    Olive Oil
    2 tablespoon
    4.
    Avocado
    Avocado
    1 each
    5.
    Jalapeno Peppers, Canned, Drained
    Jalapeno Peppers, Canned, Drained
    1 tablespoon, sliced
    6.
    Garlic
    Garlic
    1 clove
    7.
    Cheddar Cheese
    Cheddar Cheese
    1 cup, grated
    8.
    Tomato
    Tomato
    1 medium - 2 3/5" diameter
    9.
    Zucchini
    Zucchini
    ¾ cup
    10.
    Oregano, Dried
    Oregano, Dried
    1 teaspoon
    11.
    Paprika
    Paprika
    1 teaspoon
    12.
    Onion
    Onion
    ½ small
    13.
    Red Bell Peppers, Raw
    Red Bell Peppers, Raw
    ½ medium - 2 1/2" diameter x 2 3/4"
    14.
    Yellow Bell Peppers, Raw
    Yellow Bell Peppers, Raw
    ½ small
    15.
    Chili Powder
    Chili Powder
    ½ teaspoon
    16.
    Cumin, Ground
    Cumin, Ground
    ½ teaspoon
    17.
    Ground Coriander
    Ground Coriander
    ½ teaspoon
    18.
    Tomato Sauce
    Tomato Sauce
    ½ cup

Instructions

    1.
    Dice the onion and crush the garlic. Heat the olive oil in a large saucepan over low/medium heat. Add the onion and garlic and sweat gently for 2-3 minutes until tender and fragrant, stirring frequently to avoid burning the garlic.
    2.
    Dice the zucchini, tomato, and bell peppers into rough half-inch chunks. Add the chopped vegetables to the saucepan with the onion and garlic. Incorporate the oregano, paprika, chili powder, cumin, and coriander, adjusting the spice levels to your preference. Stir well to combine and cook over medium heat for a few minutes to soften the vegetables slightly.
    3.
    Add the vegetable stock and passata (tomato sauce) to the saucepan. Stir well to combine, then bring the soup to a gentle boil. Reduce the heat and simmer for 6-8 minutes, or until the vegetables are tender but still retain a bit of bite. Season with salt and pepper to taste, depending on the saltiness of your stock. Adjust the seasonings as needed.
    4.
    Divide the soup between four serving bowls. Sprinkle cheese evenly over the surface of each bowl. Dice the avocado and chop the cilantro. Scatter the avocado and cilantro over the top of the soup, and garnish with sliced jalape os. Serve hot and enjoy!