Yeah, eating healthy dinners is still going strong. Cooking soup is quite challenging especially when I am not used to making them frequently. Also, I have to keep it interesting enough for the family to keep them going with the healthy eating :). As the goal is eat more veggies, I got the inspiration from this recipe and added my own twist using the ingredients I always have in my pantry..Enjoy the crunchy chips, tender veggies and the soft creamy avocado in every bite !
olive oil 4 tsp
garlic 2 pods, minced
onion 1 medium, diced
jalapeno 1/2 piece, finely chopped
cumin powder 1 tsp
red chilli flakes 1/2 tsp or more according to taste
corn kernels 1 cup
zucchini 2, cut into thin pieces
color bell pepper 1/2 cup, thin long strips
black beans 1 can (14 oz), drained and rinsed
tomatoes 2, diced
vegetable broth 4 cups (32oz)
water 2 cups
salt to taste
pepper to taste
for pico de Gallo
onion 1, finely cut
tomato 1 1/2, finely cut
garlic 1/2 pod, minced
jalapeño 1/2 piece, finely chopped
salt 1 tsp or as per taste
pepper powder 1-2 tsp
tortilla chips 1 bag
avocado 2 large, diced
cilantro 1/2 chopped, cleaned and finely chopped
Heat some olive oil on medium until hot in a large pan.
Add the onion, garlic, and jalapeño.
Cook 3 minutes, or until softened, stirring occasionally.
Stir in the cumin, then the chopped tomatoes, zucchini, color bell pepper, corn, water and vegetable stock.
Simmer for about 3 minutes, then add black beans and the red chili pepper flakes.
Cook for 13 minutes, or until slightly thickened, stirring occasionally.
Season with salt and pepper to taste.
for pico de gallo
Mix all the ingredients and set aside.
serving the soup
In a serving bowl, crumble few pieces of tortilla chips roughly, add few pieces of avocado, pour 2 ladles of soup with veggies.
Top it with some pico de gallo, few pieces of avocado, cilantro.