Vegetable Soup Recipe (Bell Peppers, Zucchini)

Ingredients

• 3 pieces Bell Peppers (any color, seeded and cubed)
• 3 cups Zucchini (peeled if skin is thick, cubed)
• 2 cups Onion (large onion, diced)
• 2 pieces Garlic Cloves (minced)
• 13 oz Coconut Milk (full‑fat can)
• 7 oz Sun‑Dried Tomatoes (packed in oil, drained)
• 2 tbsp Chicken Bouillon Powder (or vegetable bouillon for vegetarian version)
• 2 tbsp Paprika (sweet or smoked)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 1 cup Water (room temperature)

Instructions

1. Prep the vegetables

   Dice the onion, seed and cube the bell peppers, and cube the zucchini into roughly ½‑inch pieces. Measure out 3 cups of bell pepper and 3 cups of zucchini.

   Time: PT10M

2. Sauté the onion

   Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and lightly golden, about 10‑13 minutes.

   Time: PT12M

3. Add aromatics and spices

   Stir in the minced garlic, 2 tbsp chicken bouillon powder, and 2 tbsp paprika. Cook for 1 minute until fragrant.

   Time: PT1M

4. Simmer the base

   Pour in 1 cup water, increase heat to bring to a boil, then cover and simmer for 7 minutes to soften the vegetables.

   Time: PT7M

5. Add coconut milk and sun‑dried tomatoes

   Stir in the canned coconut milk and drained sun‑dried tomatoes. Heat through for 1 minute.

   Time: PT1M

6. Blend part of the soup

   Transfer 1 cup of the hot soup to a blender, blend until smooth, then return the puree to the pot.

   Time: PT3M

7. Cook the zucchini

   Add the cubed zucchini to the pot and continue cooking for another 10 minutes, or until the zucchini is tender.

   Time: PT10M

8. Finish and serve

   Taste and adjust seasoning if needed. Ladle the soup into bowls and enjoy hot.

   Time: PT2M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

15 g

Fat

12 g

Fiber

4 g