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Fresh Vegetable Soup With Lime

This Recipe Is:

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

It's still soup weather here in northern New Mexico, so certain individuals lugged out their slow cooker this week and pondered the gentle, slow art of vegetarian potage. This new soup recipe is fresh tasting and full of flavor, kicked up with spicy green chilies and a generous squeeze of lime.

Sometimes I crave a lighter, leaner soup chock full of fresh vegetables and laced with citrus. I added plenty of hot red pepper flakes to jazz it up, too. Sometimes a gluten-free goddess just needs to spice things up a little, vegan style. Bland is so old school.

Ingredients

1
red onion, diced
4-6 cloves
fresh garlic, chopped
2 medium
zucchini squash, trimmed, sliced into coins, and quartered
2 medium
carrots, chopped
1 heaping cup
thinly shredded cabbage, or coleslaw mix
2 14-ounce cans
roasted tomatoes with juice
1/2 cup
roasted green chilies, chopped, mild or hot, to taste
2-3 cups
light broth, as needed
1 tablespoon
fresh parsley, chopped
1 tablespoon
fresh basil or cilantro, chopped
agave nectar, to taste (this cuts the acid of the tomatoes)
extra virgin olive oil
sea salt and fresh ground pepper, to taste
juice of 1 fresh lime
lime slices, for garnish
hot red chili pepper flakes, to taste

Instructions

Drizzle a tablespoon or two of olive oil in the bottom of a slow cooker and toss in the chopped garlic, red onion, and fresh vegetables. Add the diced tomatoes and roasted green chilies. Stir to mix.
Pour in enough broth to cover the veggies by an inch of liquid.
Season the soup with gluten-free Worcestershire sauce, fresh herbs, sea salt, and pepper. Cover and cook according to your manufacturer's instructions for vegetable soup.
Taste test for flavor adjustments and add a drizzle of agave and the juice of a fresh lime; taste, stir, and warm through.

Reviewed July 16, 2012

From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com