Vegetables and Herbs Soup

• 1 tbsp olive oil  
• 1 bay leaf  
• 1 tbsp chopped fresh oregano or 1 teaspoon dried oregano  
• 2 tbsp chopped fresh cilantro (fresh coriander)  
• 4 pc plum (Roma) tomatoes, peeled and seeded, then diced  
• 1 tsp ground cumin  
• 1/4 tsp freshly ground black pepper  
• 1 pc zucchini, halved lengthwise and thinly sliced crosswise  
• 3 cloves garlic, chopped  
• 1 pc carrot, peeled, halved lengthwise, and thinly sliced crosswise  
• 1 tbsp chopped fresh oregano or 1 teaspoon dried oregano  
• 1 tbsp grated lemon zest  
• 4 cups vegetable stock or broth  
• 1 pc yellow bell pepper, seeded and diced  
• 1 pc yellow onion, chopped  

Preparation:

1. Heat the olive oil in a large saucepan over medium heat. Mix in the onions and sauté until translucent and soft for about 3 minutes. Mix in the garlic and sauté for about 15 seconds but do not let the garlic go brown. Mix in the oregano, tomatoes and cumin and sauté for about 4 minutes or until the tomatoes get softer.  
2. Mix in the bay leaf and stock, Cook until it boils then lessen the heat to medium low. Cover and bring to simmer. Mix in bell pepper and carrots and cook for about 2 minutes. Mix in zucchini and simmer for about 3 minutes or until the vegetables get tender. Add in the cilantro and lemon zest. Season with pepper and salt to taste. Remove and discard the bay leaf.  
3. Serve immediately into individual mugs or bowls.  

This recipe features a satisfying soup that is quick to make despite the bountiful ingredients.

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