Directions:
- Heat the oil in a large saucepan. Add the onion and half the garlic and fry, stirring often, for 5-8 minutes or until the onion is softened, then stir in the paprika and chili powder, and cumin.
- Cook the spices for 1-2 minutes.
- Stir in the chopped tomatoes with their juices, and then add the carrot, zuchhini, cabbage, green beans and vegetable stock.
- Bring to the boil then reduce the heat and simmer over a medium heat until the vegetables are tender (that is, verging on the soft rather than al dente) for around 10 minutes.
- Stir in the remaining garlic along with the fresh chili and oregano.
- Meanwhile, make the salsa by mixing together the onion, garlic, salt, chilli and cilantro.
- Warm the soup through and serve in bowls garnished with a handful of tortilla chips, a sprinkling of cilantro leaves and a wedge of lime, with the salsa on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1981.96 Kcal (8298 kJ) | ||
| Calories from fat | 86.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.62g | 15% | |
|---|---|---|---|
| Sodium | 74435.81mg | 3101% | |
| Potassium | 462.34mg | 10% | |
| Total Carbs | 387.07g | 129% | |
| Sugars | 5.08g | 20% | |
| Dietary Fiber | 8.76g | 35% | |
| Protein | 7.1g | 14% | |
| Vitamin C | 48.9mg | 82% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.6mg | 9% | |
| Calcium | 124.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 286.94 Kcal (1201 kJ) | ||
| Calories from fat | 12.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.39g | 15% | |
|---|---|---|---|
| Sodium | 10776.6mg | 3101% | |
| Potassium | 66.94mg | 10% | |
| Total Carbs | 56.04g | 129% | |
| Sugars | 0.74g | 20% | |
| Dietary Fiber | 1.27g | 35% | |
| Protein | 1.03g | 14% | |
| Vitamin C | 7.1mg | 82% | |
| Iron | 0.2mg | 9% | |
| Calcium | 18mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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