Ingredients
- 1 tbsp olive oil
- 1 medium onion peeled and chopped
- 3 cloves garlic peeled and chopped
- 1 cup frozen corn
- 1 zucchini chopped
- 1 small red capsicum chopped
- 3 cup vegetable stock
- 2 medium potatoes peeled and cut in cubes
- 2 cans whole peeled tomatoes
- 1/4 cup fresh basil leaves
- 1 tsp dried basil
- 1 tsp oregano
- 2 tsp thyme
- 1 tsp rosemary
- salt, pepper to taste
- fresh thyme springs to serve
- lime wedges to serve
Instructions
- In a large saucepan, heat up olive oil and add onion and garlic. Sauteé for 2 minutes. Add corn, capsicum, zucchini, and potatoes. Sauteé for 2 minutes more.
- Add all the herbs apart form fresh basil leaves. Add tomatoes and vegetable stock. Bring the soup to boil and simmer for 10 minutes or until potatoes are tender. Stir in basil. Taste and add salt and/or pepper.
- Divide the soup into bowls. Serve with fresh thyme springs and lime wedges.
- Enjoy!
Nutrition
Calories: 145kcal